The Durham recorder. [volume] (Durham, N.C.) 1879-19??, 1895-03-13
REAL BoUILLABAissE.
The Secret Of Its CONNECTION Made Known
nv an Expert st Making IL.

The Secret OF It's Connection MADE hnoWA
by an Expert st Making II.
Since the days when Thackeray
tunefully sang the praises Of bouil-
iabaisse there have been many peo-
pie who would have liked to know
what he was singing about Many
Of them have waited for a trip to
France for enlightenment, but by far
the greater number would probably
have difficulty in distinguishing real
bouillabaisse If SGT before them from
ssch a dish as haggis. Each, as they
know, is something strange, but they
don't know where to get lit, and they
wouldn't know it if they did get it.
There is a French restaurant down
town where they make bouillabaisse,
and it is probably just as good as 1t
Is made anywhere. On bouillabaisse
days, which come two or three times
week, the dish is put on the bill of
fare in big black type, and you'll be
extremely lucky If You get any II
you are not on hand just when it's
taken from the pot. There are
Frenchmen in this town who 60 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 1t, is nothing more or less
| than fish chowder, but it is chow
der unlike any other. Nothing can
be made that will taste like 1t, 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 q
taste peculiar TO itself.
The chef of this particular restau-
rant is a great bouillabaisse maker,
having learned all about the art in
the old country. He is proud of his
bouillabaisse, but he doesn't like to
tell the secret f its confection. How
ever, if You go to him as a lover of
the dish and speak of it in tones Of
proper respect and awe, he may tell
You how to make 1t so You may try
it for yourself. And il he tells you
it will probably be in this way, as he
| told the other day:
"Ze bouillabaisse," he said, ais "a
grande dish of re French peoples.
Eet is 20 work of art. We call eet ze
bouillabaisse de Marseilles because
yet is ware zey make him to re pair
lection. Eet is vat you call ze blend
| of olive oil, of sauterne and ze many
kinds flesh. Ze flesh should be
] bony. Eet is better SO.
. "For ze dish for eight pairsone
take 70 six pound Of. feesh. ! take
one pound of eel, one pound Of por.
gle. two pound of founder, two
pound of 20 veakfeesh. ] cut zem In
slice like fry zem. Zen ! have 70
"a mussel. 70 mussel Is neccessaire
for ze bouillabaisse.
"Iput ze feesh and 70 mussel in
70 casscrole-vat you call saucepans
and pour on zem one pint bottle 70
oliyeoil, one pint bottle re sauterne
Mex a leetle water and a leetle sail
and peppaire. So much for zefeest
in 20 casserole.
Now take 70 small bag Of liner
and put in him two tomatoes, 81,
onions sliced, two cloves, two bay
leaves, two slice lemon and re leetls
snip of re orange peel ] tie zem In
re bag and drop in re casserole. Zen
/ have ready a handful Of parsley
chopped fine as posseeble, and throw
in. Eet Is now ready for re fire.
II put on quick fire, hot Let hin
boil hard for IS minute-no more
no less. He is ready. I put for eacl
portion in bowl small piece Of toast
ed bread. / pour casserole out
eight portions. VOLTA, he Is ready
"You eat him? You like bouilla
baisse? Bon, you now know vat 2
bouillabaisse he Is "-NewYork Sun
-"