Bouillabaisse from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Peel and slice finely two or three Spanish onions, and fry them in a stewpan in two tablespoonfuls of salad oil, with a pinch of salt and a bunch of herbs, till of a nice golden colour; then add tw...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Measuring spoon
- Stove
Ingredients
- fish stock
- parmesan cheese
- créme d’orge
- sauterne
- salt
- herbs
- spanish onions
- salad oil
- skate
- sole
- cod
- turbot
- cream
- fish
- raw yolks
- eggs
- croûtons
- mignonette pepper
- pieces of lemon
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