by Tobias SmolletBOUILLABAISSE
The recipe for Bouillabaisse is
already widely known, but as this
is a book of Mediterranean cookery
it must be included here, and I give
the one from M. Reboul’s La
Cuisinière Provençale:
‘The serving of Bouillabaisse as it
is done at Marseille, under perfect
conditions, requires at least seven
or eight guests. The reason is this:
as the preparation requires a large
variety of so-called rock fish, it is
as well to make it as lavishly as
possible in order to use as many