“I am well aware of that fact,” I answered, “and that this semi-soup and stew ought, by right, to be made at a seaport; nevertheless, the finest seaport I have ever seen in England, and I might say in the world, for fish, is London; therefore, my dear sir, give me the receipt, and I shall, no doubt, fish out the fish from a good quarter.” ORIGINAL RECEIPT FOR THE BOUILLABAISSE A LA MARSEILLAISE. Before entering upon details, I will specify the different kinds of fish most applicable. They are of two classes: one acting as a mucilaginous agent, the other merely imparting the flavour; also an essential point. The first class comprises--whitings, loups or lupins, red mullets, soles, and turbots. The second--gurnets, boudroies or boudreuils, lobsters or cray-fish, sea toads or rascasses, galinettes, limbers, lazagnes or lucrèces. These latter are plentiful in the Mediterranean seas. As a general rule, this ragoût should be cooked in a stewpan, rather broad than deep, and of thin metal, in order to the ebullition proceeding quickly. Those in tin or thin iron are the most appropriate, as the concoction must be done in a few minutes, and with such rapidity that the liquor must be reduced to the necessary point by the time the fish is cooked. It should also be sent to table and eaten at once, as the shortest delay will cause the quality to deteriorate. The principal fish must be cut in pieces or slices sufficiently sized to serve each guest; the others being merely accessories. RECEIPT.--Slice up two large onions, place them in a stewpan as before mentioned, wide but not deep, and of thin metal, add a few spoonfuls of olive oil, and fry the onions of a pale brown colour. Next, place the pieces of fish in the pan, cover them with warm water, but no more than the depth of the contents; add salt, “in moderation,” half a bay leaf, the flesh of half a lemon, without pips or rind, two tomatoes cut in dice, after extracting the seeds, a small tumbler of light white wine, a few peppercorns, and four cloves of garlic. Set on a fierce stove and boil for twelve minutes; by this time the liquor should be reduced to a third of its original quantity. Add a small portion of saffron, a table-spoonful of chopped parsley, allow it to boil a few seconds longer, taste, and correct the seasoning, if required, and remove from the fire. During this process you should have prepared two dozen of slices of light French bread or penny-roll, about half an inch in thickness, which place in a tureen or dish, pour over them some of the liquor from the ragoût, let it soak a minute or so, and again pour over in order to soak the top as well as the bottom of the layers of bread. Dish up separately the best pieces of fish with the remaining liquor, and serve.