1
["Correct the seasoning", "", "To serve, have ready to arrange in the bottom of 8 hot bowls:", "", "3/4-inch slices of French bread", "", "Dry the bread in the oven and brush with: Garlic butter", "", "When the bouillabaisse is ready, arrange attractively some of each kind of fish on and around the bread. You may remove the lobsters from the shell and remove the upper shells for the clams and mussels. Then pour the hot broth into the bowls and serve at once. Or, you may strain the broth onto the bread, and serve the seafood on a separate platter. Plan the meal with a beverage other than wine.", "", "This is the most useful for cooking ""au maigre,"" on those days when religious observance calls for meatless meals. combine the fumet with vegetables and cream as a base for soup or use it in the sauces or aspics. It will keep for several days, covered, in the refrigerator, or for several weeks frozen.", "", "Melt in a pan:", "", "3 tablespoons butter", "", "Add and cook gently about 5 minutes:", "", "1/2 cup chopped onions or shallots", "", "1/4 cup chopped carrot", "", "1/2 cup chopped celery", "", "Then add:", "", "6 white peppercorns", "", "3 or 4 cloves", "", "1/2 cup white wine or 2 tablespoons vinegar", "", "2 cups cold water", "", "A Bouquet Garni, (see below)", "", "A twist of lemon rind", "", "1 to 1 1/2 lbs. washed fish bones, heads, tails, skins, and trimmings", "", "The fish heads are particularly flavorful, but -> avoid strong-flavored fish trimmings like mackerel, skate, or mullet. Use salmon only for salmon sauce. Shells from crab, shrimp and lobster are delicious additions, but these are usually cooked with bay leaf, thyme and wine rather than with vinegar. Heat until the liquid begins to ->simmer and continue cooking, uncovered, over rather brisk heat, and not longer than 20 to 30 minutes-- or a bitter flavor may develop. Add, at the last minute:", "", "Any extra oyster or clam juices", "", "Strain the stock and use in soups or sauces.", "", "______________________________________________"]
