[Sca-cooks] Bouillabaise quote from NY Times...
Susan Troy
susan.troy at verizon.net
Fri Aug 9 14:11:55 PDT 2002
Hullo, the list!
Are you all sitting down? In an article from the New York Times on
August 7th, I ran across the following paragraph.
>At least it's a closer approximation than the one turned up by the
>food historian Alan Davidson in a book called "An Odd Volume of
>Cookery," published in Boston in 1949. Its authors, Louise Lane
>Morrisey and Marion Lane Sweeney, offer a helpful, fish-free recipe
>for bouillabaisse that begins, "Put one can tomato soup and one can
>pea soup in top of a double boiler and heat."
Adamantius, off to gouge eyes out...
More information about the Sca-cooks
mailing list