The variation called Bourride, differs in this only, viz., the addition of seven or eight yolks of eggs to a good portion of the liquor, which is stirred quickly over the fire till of the consistence of a custard cream, and then poured upon the slices of bread, with the addition of a tablespoonful of eau d’ail, or ayoli. The eau d’ail or ayoli is prepared by crushing several cloves of garlic, and saturating them with water; adding the requisite quantity to the bourride. My reason for printing this receipt, although partly impracticable in England, is, that it is the original as given to me by the worthy host of the “Reserve,” as so successfully made by him. But as many of the fish required are not to be obtained in England, and the quantity of garlic used would be objectionable to an English palate, I beg to refer my readers to the Addenda for a Bouillabaisse à l’Anglaise, which possesses two great qualities:--firstly, to suit the palate of the _gourmet_; secondly, that of being very strengthening. The broth is very generous and wholesome for the invalid,--for the authenticity of which assertion I appeal to the faculty. Giraldo now informed us it was past three o’clock, and that we must be on board by half-past six at latest. So shortly after, much to our regret, we left our worthy landlord and his sanctorum of good cheer, and at half-past four left the Hôtel d’Orient to go on board the steamer, accompanied by the gallant Captain Taunton, Mr. Giraldo, and a few other friends.