This Bouillebaisse a noble dish is,—• A sort of soup or broth or brew, Or hotchpotch of all sorts of fishes, That Greenwich never could outdo. Green herbs, red peppers, mussels, saffron, Soles, onions, garlic, roach, and dace, All these you eat at... The Boston Cooking School Magazine of Culinary Science and Domestic Economics - Strona 12pod redakcją - 1907Pełny widok - Informacje o książce
| 1907 - Liczba stron: 396
...comfortable case; The which in youth I oft attended To eat a bowl of Bouillabaisse. This Bouillabaisse a noble dish is, A sort of soup or broth, or brew,...these you eat at Terre's tavern ! In that one dish of Bouillabaisse. Indeed a rich and savoury stew 'tis; And true philosophers, methinks, Who love all sorts... | |
| 1908 - Liczba stron: 538
...comfortable case; The which in youth I oft attended, To eat a bowl of Bouillabaisse. This Bouillabaisse a noble dish is, A sort of soup or broth, or brew,...never could outdo; Green herbs, red peppers, mussels, saffern, Soles, onions, garlic, roach and dace; All these you eat at Terre's tavern, In that one dish... | |
| Cecil Headlam - 1912 - Liczba stron: 414
...gourmets gather at Les Martigues, as once at Greenwich, for fishdinners solely. " This Bouillabaisse a noble dish is— A sort of soup, or broth or brew,...onions, garlic, roach and dace ; All these you eat at 's tavern In that one dish of Bouillabaisse." So Thackeray hymns the " bouillabaisse " as he knew it... | |
| 1912 - Liczba stron: 492
...comfortable case— The which in youth I oft attended, To eat a bowl of Bouillabaisse. This Bouillabaisse a noble dish is— A sort of soup, or broth, or brew,...never could outdo; Green herbs, red peppers, mussels, saffern, Soles, onions, garlic, roach, and dace: All these you eat at Terre's tavern, In that one dish... | |
| Arthur Quiller-Couch - 1913 - Liczba stron: 1048
...comfortable case ; The which in youth I oft attended, To eat a bowl of Bouillabaisse. This Bouillabaisse a noble dish is— A sort of soup or broth, or brew,...never could outdo ; Green herbs, red peppers, mussels, saffern, Soles, onions, garlic, roach, and dace ; All these you eat at Terré's tavern, In that one... | |
| Arthur Quiller-Couch - 1913 - Liczba stron: 1048
...comfortable case ; The which in youth I oft attended, To eat a bowl of Bouillabaisse. This Bouillabaisse a noble dish is— A sort of soup or broth, or brew,...never could outdo ; Green herbs, red peppers, mussels, saffern, Soles, onions; garlic, roach, and dace ; All these you eat at Terre's tavern, In that one... | |
| 1913 - Liczba stron: 872
...praising the plain leg of mutton he could also gloriously epitomize bouillabaisse. "This Bouillabaisse a noble dish is— A sort of soup or broth or brew,...of all sorts of fishes. That Greenwich never could undo; Green herbs, red peppers, mussels, saffron. Soles, onions, garlic, roach and dace, All these... | |
| Charles Dudley Warner, John William Cunliffe, Ashley Horace Thorndike, Harry Morgan Ayres, Helen Rex Keller, Gerhard Richard Lomer - 1917 - Liczba stron: 742
...comfortable case: The which in youth I oft attended, To eat a bowl of Bouillabaisse. This Bouillabaisse a noble dish is: A sort of soup or broth, or brew,...onions, garlic, roach, and dace,— All these you eat at TERRA'S tavern, In that one dish of Bouillabaisse. Indeed a rich and savory stew 'tis; And true philosophers,... | |
| 1920 - Liczba stron: 1016
...comfortable case; The which in youth I oft attended, To eat a bowl of Bouillabaisse. This Bouillabaisse a noble dish is— A sort of soup, or broth, or brew,...onions, garlic, roach, and dace: All these you eat at Terré's tavern In that one dish of Bouillabaisse. Indeed, a rich and savoury stew 'tis; And true philosophers,... | |
| KATE LOUISE ROBERTS - 1922 - Liczba stron: 1422
...TAYLOR—Works. Vol. II. P. 85. (1630) (See also COOK AND CONFECTIONERS' DICT.) 15 This Bouillabaisse is too long. VI. 221. 12 Do not delay, Do not delay: the golden moments fly! LONGFELLOW Soles, onions, garlic, roach, and dace; All these you eat at Torre's tavern, That Greenwich never could... | |
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