On Apr 10, 7:02�pm, "elaine" wrote:
"Joseph Littleshoes" wrote in message

.. .

I was skimming through my La Rousse yesterday and came across this. i think
when i make it i will omit the eggs.
--
JL


Yeah. *I dunno why, but I find the older I get the less tolerant I am of
eggs. *I like the idea of eggs in the morning, but I always end up feeling
sick after. *You'd think I'd learn!

e.



Spinach Bouillabaisse (Provencal cookery)

BOUILLABAISSE D'EPINARDS ------ This dish, called locally the
"bouillabaisse d'espinarc" in no way resembles the "bouillabaisse
provencale." *It is essentially a home dish, which is very popular in
Marseilles. *Here is a recipe contributed by the great master of Provencal
cuisine, J. *B. *Reboul:

Pick over and was 2 pounds of spinach, cook for 5 minutes in boiling
water, then dip into cold water and drain, [press with the h ands to
extract all water and chop.

Put 1/4 cup of oil into an earthenware casserole, add a chopped onion,
previously fried lightly without browning, and the spinach. *Cook on a low
fire for 5 minutes, stirring all the time..

When the spinach is nicely seared, add five sliced waxy potatoes. Season
with salt, pepper and a little saffron.

Moisten with q quart of boiling water, add 2 chopped cloves of *garlic and
a sprig of fennel, and leave to cook, covered with a lid, on a low flame.

When potatoes are cooked, break into the pan 4 eggs and cook gently. Serve
the dish as it is.

After reading that recipe I'd leave out everything, it sounds awful (a
waste of good ingredients), but I'd fry the eggs, over easy... exactly
what I had for dinner tonight, on a toasted english muffin. I often
have traditional breakfast fare for dinner, and dinner fare earlier in
the day.