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M. J. Delaney cookbook, 1933
Page 157
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Bouillabaisse. 1lb. shrimps _ 1pt. scallops. 1 lb. fillet of haddock or mackerel. 1 lb. lobster meat. _ 2 large onions. 2 cloves garlic _ 1 small can tomatoes. 1/2 lb. mushrooms 2 tablespoonfuls butter 1 teaspoonful curry powder 1/2 cupful sherry 1 bay leaf _ 3 whole cloves. Pinch of saffron _ 1 tsps. salt Pinch of pepper, thyme & savory 3 tbsps. grated Parmesan cheese Boil shrimp in 1 qt. salted water with the cloves, for 20 minutes. Strain & reserve the liquid. Fry onions and garlic chopped, in butter until brown. Add peeled and sliced mushrooms
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Bouillabaisse. 1lb. shrimps _ 1pt. scallops. 1 lb. fillet of haddock or mackerel. 1 lb. lobster meat. _ 2 large onions. 2 cloves garlic _ 1 small can tomatoes. 1/2 lb. mushrooms 2 tablespoonfuls butter 1 teaspoonful curry powder 1/2 cupful sherry 1 bay leaf _ 3 whole cloves. Pinch of saffron _ 1 tsps. salt Pinch of pepper, thyme & savory 3 tbsps. grated Parmesan cheese Boil shrimp in 1 qt. salted water with the cloves, for 20 minutes. Strain & reserve the liquid. Fry onions and garlic chopped, in butter until brown. Add peeled and sliced mushrooms
Szathmary Culinary Manuscripts and Cookbooks
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