[Sca-cooks] Bouillabaise quote from NY Times...

[Phil Troy/ G. Tacitus Adamantius]

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...
--
"No one who cannot rejoice in the discovery of his own mistakes
deserves to be called a scholar."
	-DONALD FOSTER