Six tablespoons of flour dissolved in
One-half cup of water,
One and one-half teaspoons of salt,
One teaspoon of paprika,
Juice of one lemon,
Grated rind of one-quarter lemon.
Bring to a boil and cook for five minutes. Now lift the fish on slices of nicely toasted bread and strain over this the soup. Garnish with finely chopped parsley and one tablespoon of grated cheese.
FISH SOUPS
The bouillabaisse of France and New Orleans is most delectable and may well be served upon our tables frequently. The French and our Southern cooking, especially the creoles, excel in the preparation of delicious cream soups and purees. They are made entirely from vegetables. These good folk have preserved an old-world custom; namely, the daily plate of soup. The creoles have introduced a new variety of their own called gumbo.