Bouille-à-Baisse, à la Marseillaise.

rown two sliced onions in a gill of oil for five minutes in a saucepan, then moisten with one quart of fish-stock (No. 118), adding a bouquet (No. 106), 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.

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