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Harrison, Grace Clergue / Allied cookery : British, French, Italian, Belgian, Russian / arranged by Grace Clergue Harrison and Gertrude Clergue, to aid the war sufferers in the devastated districts of France; introduction by Hon. Raoul Dandurand ; prefaced by Stephen Leacock and Ella Wheeler Wilcox.
(1916)

Soups,   pp. 15-23 PDF (1.7 MB)


Page 15

Allied Cookery 
Soups 
BOUILLABAISSE 
(The national dish of Marseille) 
Indeed, a rich and savory stew 'tis; 
And true philosophers, methinks, 
Who love all sorts of natural beauties, 
Should love good victuals and good drinks. 
And Cordelier or Benedictine 
Might gladly, sure, his lot embrace, 
Nor find a fast day too afflicting, 
Which served him up a Bouillabaisse. 
THACKERAY. 
Cut off the best parts of 3 medium-sized flounders 
and 6 butterfish and put them aside; the remaining 
parts of the fish-skin, bones, heads, etc.-boil in 
water 20 minutes; this should make I quart of 
fish stock when strained. 
Put 3 tablespoons of olive oil in stew-pan, add 
4 chopped onions, 3 cloves of chopped garlic, a 
'5 


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