To the Editor of the "Noni-Cuixa Dany News"
Zils Powvelse a mable A aten-tetch of ait surly of ish" Pat Greenvwien never could outdo?
herbs, red peppers. onions, gertie, roach a The recipe for Bouillabaisse issu famous one from Marseilles. I have substituted for the Jong list of ish in the original those which are oh: tainable here in China, Ingredients: A. small lobster, turbot, cod, eel, crab (oral weight of fish meat about 2 bs), a handful of-clams in shell (small ones), two large onions, 3 cloves of garlic, 2 tomatoes, a sprig of thyme, 1 of parsley, 1 bay-leaf, 1 strip of orange peel, "4 cup olive oil, salt and pepper and pap. ka, a ood pinch of saffron, an boiling water to cover the fish. "Slices.
bread (small round French Bread), Method: Cut fish in small pieces (about an inch and half). Put chop: ped onions, crushed garlic, chopped ornatees, oil, herbs and orange ec!
saucepan.' These should be cooked slightly and then add fish and cover with boiling water. Boil rapidly for ten minutes. "Have slices of bread in soup plates and strain the liquid onto them. This can be served separately i€ desired, but the Marseiltes style to place the fish, clams, crabs, ete, the same plate with the soup: Sprinkle with finely chopped parsley, Fast cooking is essential for proper mixing of all and water, It is wise to have the serviette fastened well under the chin and then fall to.
Mrs. A, Dirraan.
Shanghai, Mar. 28,
Text read from the printed page and cleaned; old type leaves the occasional error.