Classic fish soup made fresh with homemade pepper rouille.
The English Restaurant,
"We gave the company for dinner some fish and oyster sauce, a nice piece of boiled beef, a fine neck of pork roasted and apple sauce, some hashed turkey, mutton steaks, salad, etc, a wild duck roasted, fried rabbits, a plum pudding and some tartlets. Dessert, some olives, nuts, almonds and raisins and apples. The whole company were pleased with their dinner, etc. Considering we had not above three hours' notice of their coming we did very well in that short time. All of us were rather hurried on the occasion." 29 February 1788
Rev. James Woodforde
Quoted in Jane Grigson's English Food.