The Birmingham age-herald., 1923-03-22
Fauorite Recipes
 of Famous Men
MONTAGUE GLASS,
 Author. BOUILLEBAISSE

Bouillebaisse is my favorite dish. I make it according to the recipe of Valentine Blanc, our cook in Nice, where we lived some years ago. Val entine could neither read nor write, nor could a story tell but her Bou- illebaisse was ever so much better than they make in Marseilles (and I venture to say in Thackeray's old restaurant either).
 Melt about half pound of butter in saucepan. I'm aware that in Marseilles they use oil, but valen- tine used butter. Don't let the but chopped onions-i. e., onions chopped ffne-and two dents" of garlic also chopped fine.
 Cook these in the butter until ten der and without burning. Have ready three perch and one haddock. That is to say, cut off the heads and tails. Some people use ceIs instead of haddock. I detest cells. Cut into large saucepan the heads and tails of the fish with about quart of water and let simmer until well cooked, say about half an hour. Strain out the heads and tails and give them to the cat.
 Add the cooked onions and garlic butter and alto the strained bouil- Ion from the heads and tails and allow to simmer for half an hour more, after seasoning to taste with salt and white pepper. Add about a gill of dry white wine of any va riety-Chablis, Cotes due Rhone or what not-the cheaper the wine the better. Now take two smallish lob- sters, alive, and if you have the heart, cut them into segments and take off the claws and cut them into segments. Cook the massacred lob ster for about a quarter of an hour in the liquid or liquor or bouillon ahove described and add a saltspoon- fui of dried Spanish saffron, while the whole is cooking together. If you can get mussels, cook also with the entire mess, a dozen or so-in their shells if the shells be well scrubbed in advance. Somewhere in this process add about tablespoon ful of chopped parsley. Last of all, add the fish cut into convenient slices rather small, and let cook until done, but not long enough so that the fish becomes disintegrated. Re- member there ought to be no violent boiling.
 Before serving strain off most of the liquor and serve it first as soup with slice of toast in the bottom of the plate. If the toast has been fried in advance in good butter, so much the better, but this is not nec- essary. Then eat all the solid part except the shells and sop up all the remaining gravy with bread, using your fingers to do the job and not fork. Don't leave a bit of it.
 There ought to be enough of this stew for four people. but I can usu- ally manage the whole thing myself with only the slightest assistance from my wife. Wine ought to be drunk with the meal, a good Bur gundy Beaune or Chambertin. Later one should eat an artichoke cold vim a1grette, then some fruit ana cheese and two small cups of well-made black coffee. After this 1t Is neces- sary to smoke Corona not too mild. and drink small glass of Cointrea u Sec. The bread ought to be Pain Riche in flutes. The fruit may be fresh apricots, a few green almonds ana perhaps some green gages.
 The coffee ought to be drunk and the cigar smoked in the garden, which must be in the vicinity of Mount Boron on the Grande Cor niche. or it may be in the Pare I'm perlal. God ought to be thanked either during or after the meal