29. Bouillabaisse - South Of France

Clean well three pounds of mixed fish (several kinds), a crab or lobster and half a pound of other shell fish; lay aside the best fish after removing the heads and tails and cutting into portions; throw the inferior fish, scraps and bones, into two quarts of boiling salted water and boil to pieces; then strain the. broth through a cheese-cloth, squeezing it hard to extract all of the fish juice; fry two large onions and a branch of parsley, all chopped fine, in two large spoonfuls of olive oil until they color, then add a sprig of thyme, a can of tomatoes, a red pepper, a pinch of Spanish saffron and salt, and boil until well incorporated. Crack the crab or lobster claws, remove the shell, sand-bag, etc., and cut into pieces; add it to the broth with the pieces of fish and shellfish and simmer until all are done; then pour into a large, deep dish over pieces of toasted French bread.

30. Casuela - National Soup Of Chile

Remove the fat from six loin chops, or use a fowl cut in pieces; cover with two quarts of boiling water and simmer until nearly tender, then skim out the meat, fry it in a large spoonful of color (No. 119) and return to the broth; add two onions and potatoes, quartered, a summer squash, or piece of pumpkin, a dozen string beans, a bell pepper, cut up, half a cup of peas, two tablespoons each of rice and parsley, a sprig of mint and a scant teaspoon of comino (cumin seed), salt and pepper; simmer for half an hour, then add two ears of green corn, chopped through the cob into inch lengths, and cook for five minutes; then stir the white of an egg into the boiling broth. Pour into a tureen in which has been placed a paste made of a piece of the potato, the yolk of the egg, beaten, and a tablespoon of vinegar.

31. Chicken Sambayon

Heat a quart of strong chicken broth; pour over the yolks of six eggs, beaten very light, stirring continually, and cook in a double boiler, still stirring, until it thickens; then serve at once in bouillon cups with toasted crackers.

32. Ciopino - Neapolitan

Chop two onions and half a clove of garlic fine, with two branches of parsley and a stick of celery, and fry until yellow in a half a cup of olive oil; add a can of tomatoes and a cup of white wine and boil for half an hour; add two pounds of fish, cut into large portions (using several kinds), half a pound of scrubbed clams or mussels and a boiled crab (with outside shell removed), broken into pieces. Season highly with salt and paprika and simmer until the fish are done. Pour over toasted French bread in a large, deep platter.

33. Cock-A-Leekie - Scotch

Simmer an old fowl in three quarts of water with soup greens and seasoning until tender, then skim it out and strain the broth; cut a small bunch of leeks in inch lengths; add to the soup with four tablespoons of rice and boil half an hour; then add half the chicken, cut into small pieces and a little chopped parsley.