Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

two slices of lemon, the juice of a tomato, salt, pepper, a pinch of saffron, cover with cold water, and set the pan back on a brisk fire. After about thirty minutes add a teaspoonful of chopped parsley; boil ten minutes longer, and it is done. The pieces of fish are then placed on a dish and served. Put in a deep dish, and to be served at the same time, some slices of bread, over which you turn the sauce through a strainer. One slice of bread and one piece of fish is served to each person, also some sauce. It is put in two different dishes, to avoid breaking the pieces of fish. There are over a hundred ways of making a _bouillabaisse_; the above is one of the best. There are also about as many ways of spelling the same. A _bouillabaisse_ is served as a soup. POTAGES. _A la Colbert._--Scrape carrots and turnips and cut them in small dice or with a vegetable spoon; add green peas and string-beans, if handy, the beans cut in pieces; set them on the fire in a pan with cold water and salt; boil gently till done, and drain. Put them back on the fire, covered with warm broth, salt to taste, boil gently about two or three minutes, and turn into the soup-dish, in which you have put as many poached eggs as there are or will be persons at table. A poached egg with soup is served to every person. Proportions of broth and vegetables according to taste. _Julienne._--Scrape two carrots and two turnips and cut them in pieces about an inch and a half long; cut slices lengthwise about one-eighth of an inch thick, then cut again across, so as to make square strips. Put them in a saucepan with about two ounces of butter, three tablespoonfuls of cabbage chopped fine, and half a middling-sized onion, also chopped; set on the fire and stir till about half fried. Add broth to make it as you wish, thin or thick; boil gently till done; salt to taste, skim