Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

less than an hour--during which time we had partaken of a few small oysters, and some shell-fish peculiar to Marseilles--the bouillabaisse was upon the table, smoking hot, and perfuming the room with its aroma. Although the bouillabaisse can be made with any kind of firm fish, in all countries, and at all seasons of the year, I should be deceiving my readers were I to say that it could be made in the same perfection as at Marseilles; nevertheless, it can be made good if the receipt is closely followed. The choice of fish for the purpose in England, although not as suitable as those of the Marseillaise coast, being of a different nature, will still produce an excellent, dainty dish. Though this _petit déjeuner_ was very _recherché_, the bouillabaisse threw all the accessory dishes into the shade. The landlord, who favoured us with his company at dessert, informed me he made it himself; and at my request, favoured me with the receipt, and the names of the fish composing it. I returned my best thanks for the condescension and trouble on his part in so doing. “Ah, Monsieur Soyer,” said he, “you may thank your name for that. I have often seen you mentioned in our papers, and should have been sorry if you had left our seaport without tasting our national dish in perfection.” He observed, in handing it to me, “You are, of course, aware that this dish cannot be made except at a seaport.” “I am well aware of that fact,” I answered, “and that this semi-soup and stew ought, by right, to be made at a seaport; nevertheless, the finest seaport I have ever seen in England, and I might say in the world, for fish, is London; therefore, my dear sir, give me the receipt, and I shall, no doubt, fish out the fish from a good quarter.” ORIGINAL RECEIPT FOR THE BOUILLABAISSE A LA MARSEILLAISE. Before entering upon details, I will specify the different kinds of fish most applicable. They are of two classes: one acting as a mucilaginous agent, the other merely