The Providence news. (Providence [R.I.]) 1891-1906, 1895-03-14
REAL BOUILlABAISSE.
The Secret OF It's Confection Made Known
by an Expert at Making 1t.

The Secret OF Its Confection Made Known
by an Expert Mt Making 1t.
Since the days when Thackeray
tunefully sang the praises of bouil-
labaisse there have been many peo-
pie who would have liked to know
what he was singing about. Many
of them have waited for trip to
France for enlightenment, but by far
the greater number would probably
have difficulty in distinguishing real
bouillabaisse if set before them from
such dish as haggis. Each, as they
know, is something strange, but they
don't know where to get it, and they
wouldn't know it if they did get it.
There is French restaurant down
town where they make bouillabaisse,
and it is probably just as good as it
is made anywhere. On bouillabaisse
days, which come two or three times
a week, the dish is put on the bill of
fare in big black type, and youth 90
extremely lucky if you get any If
you are not on hand just when it's
taken from the pot There are
Frenchmen in this town who go to
that restaurant just for the sake Of
the bouillabaisse, and they like it so
much that is usually scratched off
the bill within an hour or so, because
by that time it is all gone.
Bouillabaisse. you'll learn after
eating il, is nothing more or less
than fish chowder, but it is chow
der unlike any other. Nothing can
be made that will taste like it, no
matter how hard you may try. The
people who like it say that nothing
can supply its place, and even those
who don't like it say that it has a
taste peculiar TO itself.
The chef of this particular restau-
rant is n great bouillabaisse maker,
having learned all about the art ir
the old country. He is proud of his
bouillabaisse, but he doesn't like to
tell the secret of its confection. How
ever, if you go to him as o lover Of
the dish and speak of it in tones OF
proper respect and awe, he may tell
You how to make it so you may try
it for yourself. And if he tells you
it will probably be in this way, as he
told the other day:
"Ze bouillabsisse, he said, "is 20
grande dish of 70 French peoples
Eet is 70 work Of art We call eet 70
bouillabaisse do Marseilles because
yet is ware zey make him to 20 pair
fection. Eet is vat you call 20 blend
of olive oil, of sauterne and ze many
kinds feesh. 10 feesh should be
bony Eet is better So
For ze dish for eight pairsone |
take 10 six pound of feesh. take
one pound of eel, ono pound of por.
gle, two pound of founder, two
pound of 70 veakfeesh. i cut Zem in
slice like | fry zem. Zen l have &c
"a mussel. 10 mussel is neccessairc
for 70 bouillabaisse.
Il put ze feesh and 20 mussel in
ze casserole-vat you call saucepaus
and pour on zem one pint bottle 70
olive oil, one pint bottle 70 sauternc.
Mex leetle water and leetle salt
and poppaire. So much for 10 feesh
in 70 casserole.
Now take 20 small bag of linen
and put in him two tomatoes, six
onions sliced, two cloves, two bay
leaves, two slice lemon and 20 leetlo
snip of 10 orange peel l tic zem IN
70 bag and drop in 20 casserole. Hon
i have ready n handful of parsley
chopped fine as possccble, and thro"
in. Eet il now ready for 10 fire.
II put on quick fire, hot. Let him
boil hard for IS minuto-no moro,
no less. He is ready. put for each
portion in bowl small piece OF toast.
ed bread. | pour casserole out
eight portions. VOLTA, he is ready
"You cat him? You like bouiiia-
baisse? Bon, you now know vat zo
bouili&baisse no is. "-NcwIo ork Sun