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

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.
--
JL


Almost sounds like an early version of Eggs Sardou, that you can eat for
breakfast. Creamed spinach, lots of garlic, Nestle in an artichoke
heart, top with poached egg and hollandaise sauce. Oh yeah! Great breakfast!

Melondy