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 off the fat, and serve. It takes about two hours.
Julienne with Rice.—Boil two ounces of rice in water and a little salt, till about three-quarters done; drain and put in the julienne after having added the broth; finish as above.
Julienne with Barley.—Boil barley till done; add it to the julienne at the same time the broth is added, and serve as the above.