"Charles Gifford" > wrote in
ink.net:

>> Hence my question, why the term andalouse? It could have been a
>> chef from Benalmadena or Ronda who moved to Paris...it could be a
>> misunderstanding (along the lines of Elephant and Castle)...I
>> want to know. So sue me. :-)
>>
>
> Yer a pain in the ass Boucher! ;-)

Git orf it Gifford...I'm jist axing.

> The Authors say:
>
> "Quite often French dishes using cooked tomatoes bear Spanish
> names, for the French associate tomatoes with the sunny south and
> just below the Pyrenees lies sunny Spain. The French attitude
> toward Spain tends to be a romantic one. Think of Bizet and his
> world-acclaimed chef-d'oeuvre Carmen. Think of Manuel de Falla,
> composing Spanish music while sitting in a Paris apartment. Think
> of Picasso and his leadership of the School of Paris. Then try
> this sunny tomato soup."

Yes, I know that they use the word Spanish to describe tomato dishes.
Spanish rice in particular. And if the reference is to the provinces
of Catalonia or Aragon, I could understand, but Andalucia is FAR from
the French border. And the ingredients are not local.}
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--

"It is easier for a rich man to enter heaven seated
comfortably on the back of a camel, than it is for
a poor man to pass through the eye of a needle."

Supply Side Jesus