340 | Bouille-à-Baisse, à la Marseillaise.
—Brown two sliced onions in a gill of oil for five minutes in a saucepan, then moisten with one quart of fish-stock (No. 214), adding a bouquet (No. 254), three cloves of garlic, bruised and minced exceedingly fine. Dilute a third of a pinch of powdered Spanish saffron in water, and add it to the gravy. Take one small eel, one very small bass, the same of sole, one raw lobster—in fact, all the firm fish ready at hand—cut them in slices, season with a pinch of salt and the third of a saltspoonful of cayenne pepper, and put them all together on a slow fire. Let cook for twenty minutes, and when ready, serve in a deep dish, on which you previously arrange six pieces of toast from a French loaf of bread.
N. B.—The above should be served exceedingly hot.