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Fish à la Marseilles

A historical recipe from Twenty-four Little French Dinners and How to Cook and Serve Them, by Cora Moore (1919).

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A historical recipe

Twenty-four Little French Dinners and How to Cook and Serve Them, by Cora Moore (1919). Project Gutenberg eBook #29970.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: Twenty-four little French dinners and how to cook and serve them (1919).

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. a cupful of olive oil
  2. a cupful of okra
  3. a half cupful of flaked salt fish

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. The French have another fish dish which, like bouillabaisse, is practically a meal in itself and which in these days should be better known to the American table.
  2. It is a specialty in the vicinity of Marseilles and made there, of course, with fish peculiar to the home waters, but M.
  3. Auguste Gay, Chef of the Yale Club, New York, who, incidentally, has probably given more attention to the adaptation of French cookery to American requirements than any other chef, is authority for the statement that the following recipe produces an almost perfect substitute for the French dish: Chop into fine bits a small sweet Chile pepper and toss it about in a saucepan over the fire with a third of a cupful of olive oil or butter.
  4. When hot add a cupful of okra and the same amount of stewed fresh or canned tomatoes.
  5. Cook fifteen minutes and add a full cupful of cooked fresh fish--cod, haddock, etc., and a half cupful of flaked salt fish, mackerel, for instance.
  6. Cover and cook for twenty minutes longer and serve with water crackers.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
Source Public domain in the USA
Credit

From Twenty-four Little French Dinners and How to Cook and Serve Them, by Cora Moore (1919). Digitised by Project Gutenberg, eBook #29970 (https://www.gutenberg.org/ebooks/29970). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.