Soyer's Culinary Campaign

sant prospect-Good ballast-The Bay of Ajaccio-Compagnons de voyage-Birthplace of the first Napoleon-La Signora Grossetti-Twenty minutes in the kitchen of the house of the Emp

viewing all the magazines of Marseilles and its warehouses, I perceived that my countrymen, in the way of national business, were very little boys, who could hardly walk, when compared with English commercial men and the houses of Crosse and Blackwell, Fortnum and Mason, Hogarth, Gamble, &c. Having done my duty, so far as the victualling de

head of that department. "Ho! pardieu," said he, "I thought it was you, having seen several paragraphs respecting your departure for the Crimea. I was afraid at one time

o you mean? My places have

berths for you. How many cooks and

out eight

n; although I assure you w

ean by my slee

eep upon deck, as all the places are taken; and I am sure you are too gallant to allow them to slee

ainly

comfortable. You will go by Messina and Athens, and be there nearly as soon. Moreover, you will be r

transfer o

omely fitted up, and you will meet with capital company on board. All the first c

what time sha

e H?tel d'Orient, where you are staying. I will send some

thanks for y

beef and plum-pudding are essentially English. I therefore invited a few friends to that far-famed place, the "Reserve." Among my guests, I had the pleasure of numbering a most eminent, amiable, a

ustice, recognised as worthy of being immortalized in the archives of cookery. The olio, like many of its companions, so admired by the Marseillais, is only to be appreciated by the inhabitants of that city, who must have

at Marseilles it is only at a few houses that you can get it in perfection, among which the

f the old seaport. When required, the proprietor procures the particular fish alive, at the threshold of his door, and shell-fish required for the composition of this dainty dish.[7] In less than

say that it could be made in the same perfection as at Marseilles; nevertheless, it can be made good if the receipt is closely followed. The choice of fish fo

nto the shade. The landlord, who favoured us with his company at dessert, informed me he made it

r the condescension and trou

s, and should have been sorry if you had left our seaport without tasting our national dish in perfection." He

aport; nevertheless, the finest seaport I have ever seen in England, and I might say in the world, for fish, is L

r the Bouillabaisse

rely imparting the flavour; also an essential point. The first class comprises-whitings, loups or lupins, red mullets, soles, and turbots. The second-gurnets, boud

te, as the concoction must be done in a few minutes, and with such rapidity that the liquor must be reduced to the necessary point by the time the fish is cooked. It should also be sent to table and e

the depth of the contents; add salt, "in moderation," half a bay leaf, the flesh of half a lemon, without pips or rind, two tomatoes cut in dice, after extracting the seeds, a small tumbler of light white wine, a few peppercorns, and four cloves of garlic. Set on a fierce stove and

h place in a tureen or dish, pour over them some of the liquor from the rago?t, let it soak a minute or so, and again pour over in order to

a good portion of the liquor, which is stirred quickly over the fire till of the consistence of a custard c

eral cloves of garlic, and saturating them with wa

ble in England, is, that it is the original as given to me by t

efer my readers to the Addenda for a Bouillabaisse à l'Anglaise, which possesses two great qualities:-firstly, to suit the palate of the gourmet; secondly,

fter, much to our regret, we left our worthy landlord and his sanctorum of good cheer, and at half-past four left the H?

regret to say, was more than indescribable. All the afflictions so common to the fate of war seemed to have met and fallen at once upon those brave fellows, who, a few months previous, were the pride of their country. Many of them, to their sorrow, had not enjoyed a chance of facing the enemy; while those who were wounded looked joyful compared with those who were the victims of epidemics-typhus fever, diarrh?a, dysentery, cholera, or frostbites. I conversed with several; not one complained, but merely regretted the fr

raging, merely grated upon my sensibility, without in the least affecting my mind. I must say T.

aged putting it out, and cutting away the burning portions; however, it was soon extinguished. We then learnt, that upon coming into dock she had met with serious damage, which they had scarcely had time to repair, and the painters were still on board b

od one, as the vessel would be crank, through not being suf

hich the furious waves were breaking. The evening was fast advancing, and the vessel was already rolling very heavily. We soon made the rock of Monte Christo, immortalized by Dumas. A yellowish sunset, piercing the heavy rain, faintly lighted the crest of this arid and uninhabitable spot. Shortly after

eastward?" inqu

er passage. I hope we shall get through before night to-morrow, and if

le. Before going, I said: "Believe me, steward, we are saf

high; so much so, that it was dangerous to attempt the passage. Such must have been the case, as the mail-boats are not allowed to stop except in cases of extreme danger. Our careful commander gave orders to bring up in the Bay of Ajaccio. After sixteen hours' flirtation on the wild ocean, we entered this calm and peaceable port, much to the relief of all. We then collected round the table; and while partaking of a light lunch, we had time to become acquainted with each other. Among our compagnons de voyage were General Cannon, Captain Arbuckle, Colonel St. George, of the Artillery, Captain Ponsonby, Major Turner, Captain Gordon, -- Mur

guide, who promised if possible to introduce us to La Signora Grossetti, saying we should have a great treat, as the old lady, who was then eighty-three years of age, had been all her life in the Buonaparte family in Corsica. We luckily met the old lady just coming out, and upon being introduced, she immediately returned to do us the honours of the house. She has been housekeeper there for above thirty years. After visi

from its hinges. We then descended, and opened the shutters, which likewise tumbled from their fastenings. After visiting the various departments which constitute a gentleman's kitchen, I wro

chen of the House of the

d England. Such reminiscences of the first of the great Napoleon's family caused the shore to be invaded in a few minutes by the numerous passengers, particularly the distinguished military men of both nations. Many visited the H?tel de Ville, full of objects of interest, reminding one of the late empire; others, the Letitia House; and some inquired, with great coolness, if it were possible to see either of the Corsican Brothers now in exist

nches long by about six inches wide, on which the most delicious fish, game, meat, and poultry, were no doubt submitted to the highest perfection of the culinary art. At the spot at which I am now writing, the roasting by wood fire, and the broiling by red ashes, were carried on, as I perceive, by the remains of the hearth. There is also the old Jack, with the pulley that supported the rope and weights. On my right is an old semi-circular oven, partly in ruins, with an old-fashioned wr

tion, believe me, Mr. Edit

Soy

13,

ACCIO OF NAPO

he Emperor's childhood. His wooden arm-chair and desk, inkstand, and a few boy's toys-such as a small gun, soldiers, shako, &c.-are carefully preserved by the old and faithful servant of her illustrious master. Th

without saluting her on both cheeks, which she very kindly returned, it being the custom of the country, as she said. This scene terminated, much to the surprise an

having been of our party. We spent a very charming evening on board, each one relating what he had seen. The Town Hall, I must observe, is very interesting, being filled with relics of the Buonaparte family, with full-length portraits of the father and mother of the Emperor. I was also much pleased at seeing one of the best statuettes of the late arbiter elegantiarum, the celebrat

ys the case after a gale. We were all much amused at the restaurateur of the steamer, who kept cursing everybody, because all his glass and crockery were smashed to pieces; and all because, as he declared, the vessel had started before she had been properly fitted up. The Captain, in trying to soothe him, drove him raving mad, and he commenced throwing overboard all the plates, dishes, and glass on which he could lay his hands. At length he caught hold of a leg of mutton, and was about to serve it in the same manner. I happene

continued, boldly. He then gave it up; and, in acknowledging he was in the wrong, exclaimed, at the top of his voic

refo

Because I shall lose ab

IC STOVE IN THE AC

will make tha

sous,"

ene was enhanced by the con

The following letter, addressed to the Illustrated

, Athens,

i Rocks, on which the French frigate Semillante was wrecked a few weeks ago, and all her passengers and crew lost. At night we were gratified with the sight of a slight eruption of the Stromboli Mountain, which rises immediately from the ocean to the height of several thousand feet. Next morning we arrived at Messina, the spring garden of Sicily, where, in the open air, orange and lemon trees were in full blossom, and covered with delicious fruit. Lilies, roses, and violets perfume the air; whilst peas, beans, artichokes, and asp

he opportunity of visiting Athens. At the present time, in the ancient Parthenon, I am cooking, with my new camp-stove, on a fallen capital of the stupendous ruins, a petit déje?ner à la fourchette, with Greek and Sicilian wines, for my distinguished fellow-travellers; amongst whom are

ly re-embark fo

Soy