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

[Laura C. Minnick]

At 08:13 PM 8/9/02 -0400, you wrote:
>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...

A. dahling- yours, or theirs?

I have to admit, the very idea is pretty 'gacksome' and ghastly. Yea
verily. Bleah!

'Lainie
tomato soup with stewed tomatoes, basil, spinach and a little lemon? Yeah.
Or at least with a grilled cheese sandwich...
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