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

"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.
--
JL

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.

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

SAVED TO FILE. Thanks! I like it easy.


`````````````

On Tue, 10 Apr 2007 15:03:09 -0700, 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.


--
See return address to reply by email

On Tue, 10 Apr 2007 19:02:05 -0400, "elaine"
wrote:

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!


I'm finding my beloved egg salad sandwich makes me produce gasses we
don't want to discuss here. Ugh.

--
See return address to reply by email

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.

I can relate. I love eggs, but they don't like me back.

kili