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BOUILLABAISSE—A national soup of the Latin race, composed of pieces of fish (boned and skinned), garlic, chopped parsley, bay leaves, tomatoes, leeks, onions, lobster, savory herbs, potatoes, olive oil and saffron, fried, then simmered till done; served in platefuls with slices of toast dried in the oven.

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Vintage Culinary Terms - "B"