This is one of the specialties of New Orleans and all Southern holels and restaurants. The court-bouillon is not the same seasoned stock for boiling a whole fish in, that is generally known by that name and which contains wine, but is a sort of soup of onions, thyme, garlic, olive oil and tomatoes in which the slices offish are stewed and both fish and sauce served together. No one of the ingredients named should be in excess, but all in moderate proportions. It is a standing dish on the breakfast bills of fare of the best hotels in the Southern cities,trout, snapper, or other good fish taking the place according to the market. Without expecting it to meet with any particular appreciation in this little community. I let it appear once for novelty, our butcher's little shipment of sea fishes allowing the opportunity.