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Bouille-abaisse Recipe

Take six pounds of cod-fish; cut it up into small

pieces; chop two red onions; put them in a stewpan with an ounce of

butter; let them brown without burning. Now add the fish and four

tablespoonfuls of fine olive-oil, a bruised clove of garlic, two bay

leaves, four slices of lemon peeled and quartered, half a pint of

Shrewsbury tomato catsup, and half a salt-spoonful of saffron. Add

sufficient hot soup stock to cover the whole; boil slowly for half to

three-quarters of an hour; skim carefully while boiling; when ready to

serve add a tablespoonful of chopped celery tops.

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