(1) Slice up a large carrot and a full-sized onion, and put
these into a 4qt. saucepan together with a bunch of well-washed
parsley, a sprig or two of thyme, 1 teaspoonful of pepper-
corns, 1 table-spoonful of salt, and a pat of butter. The
addition of two or three bay-leaves or a blade of mace
will increase the savouriness of the fish boiled in this stock.
The butter should be sufficient when melted to moisten the
bottom of the saucepan. Stir this mixture for a few
minutes over the fire before adding any liquor, then pour
over gently about 2qts. of water, and throw in after it
1 breakfast-cupful of white-wine vinegar✪ Court Bouillon ; after this has
boiled up, let it simmer on the side for an-hour-and-a-half.
Strain into a basin, and set it aside for use. Wine is frequently
added to this during the process of cooking.
(2) Another Court Bouillon, called a la Nantaise, is
frequently used in Continental kitchens for boiling almost
any kind of fish. It is made by adding a free supply of
pepper and salt to a liquor of half milk and half water. Mace
and herbs are also occasionally added.
(3) Pour into a fish-kettle sufficient white wine to nearly
fill it, add a small quantity of brandy and sherry, and a
little each of turnips, carrots, parsnips, onions, and celery,
all cut in pieces, a head of garlic, a few cloves and laurel-
leaves, and thyme, chervil, parsley, salt, and pepper to taste.
Set the kettle over a sharp fire, add a large lump of butter or
lard, and boil quickly to reduce the liquor to a third of its
original bulk. Set the liquor alight if it will burn while
boiling, as this greatly improves the flavour. Should the
Court Bouillon be intended for fast-days, olive oil must be
used instead of the lard or butter. The white wine may be
omitted and vinegar and water substituted, and some of the
other ingredients may also be left out, if the Court Bouillon
is not required so rich.
(4) Put a lump of butter well kneaded with flour into
a saucepan or fish-kettle, warm it, and pour over 1
wineglassful of boiling vinegar ; then add, according to the
fish to be boiled in it, sufficient white wine to cover it, as
well as two slices of lemon, without rind or pips, two laurel-
leaves✪ Court Bouillon, and sufficient salt and pepper to taste. Water may
be substituted for the wine if a cheap Court Bouillon is
required.
(5) Pour lqt. of white wine into a fish-kettle with half
that quantity of water, a bunch each of parsley and thyme,
a little basil, two bay-leaves, a clove of garlic, and a few
small onions, all tied in a muslin bag, and a few slices of
carrots and onions. Put the fish to be cooked in this, and
after it is done the Court Bouillon may be put on one
side for after use.
(6) Cut up one good-sized, peeled, and well-washed carrot,
with an onion, and half a bunch of parsley-roots, also cut up ;
brown them in a wineglassful of white or red wine, according
to the fish ; add to it any well-washed pieces of fish-heads and
Court Bouillon — continued.
1 pint of water. Season with .1 pinch each of salt and pepper.
Boil well for five minutes, let it cool, strain through a napkin
or a sieve into a jar, and store away for use as required.
Page 500 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(1) Slice up a large carrot and a full-sized onion, and put these into a 4qt. saucepan together with a bunch of well-washed parsley, a sprig or two of thyme, 1 teaspoonful of peppercorns, 1 table-spoonful of salt, and a pat of butter. The addition of two or three bay-leaves or a blade of mace will increase the savouriness of the fish boiled in this stock. The butter should be sufficient when melted to moisten the bottom of the saucepan. Stir this mixture for a few minutes over the fire before adding any liquor, then pour over gently about 2qts. of water, and throw in after it 1 breakfast-cupful of white-wine vinegar ; after this has boiled up, let it simmer on the side for an-hour-and-a-half. Strain into a basin, and set it aside for use. Wine is frequently added to this during the process of cooking.
(2) Another Court Bouillon, called a la Nantaise, is frequently used in Continental kitchens for boiling almost any kind of fish. It is made by adding a free supply of pepper and salt to a liquor of half milk and half water. Mace and herbs are also occasionally added.
(3) Pour into a fish-kettle sufficient white wine to nearly fill it, add a small quantity of brandy and sherry, and a little each of turnips, carrots, parsnips, onions, and celery, all cut in pieces, a head of garlic, a few cloves and laurelleaves, and thyme, chervil, parsley, salt, and pepper to taste. Set the kettle over a sharp fire, add a large lump of butter or lard, and boil quickly to reduce the liquor to a third of its original bulk. Set the liquor alight if it will burn while boiling, as this greatly improves the flavour. Should the Court Bouillon be intended for fast-days, olive oil must be used instead of the lard or butter. The white wine may be omitted and vinegar and water substituted, and some of the other ingredients may also be left out, if the Court Bouillon is not required so rich.
(4) Put a lump of butter well kneaded with flour into a saucepan or fish-kettle, warm it, and pour over 1 wineglassful of boiling vinegar ; then add, according to the fish to be boiled in it, sufficient white wine to cover it, as well as two slices of lemon, without rind or pips, two laurelleaves, and sufficient salt and pepper to taste. Water may be substituted for the wine if a cheap Court Bouillon is required.
(5) Pour lqt. of white wine into a fish-kettle with half that quantity of water, a bunch each of parsley and thyme, a little basil, two bay-leaves, a clove of garlic, and a few small onions, all tied in a muslin bag, and a few slices of carrots and onions. Put the fish to be cooked in this, and after it is done the Court Bouillon may be put on one side for after use.
(6) Cut up one good-sized, peeled, and well-washed carrot, with an onion, and half a bunch of parsley-roots, also cut up ; brown them in a wineglassful of white or red wine, according to the fish ; add to it any well-washed pieces of fish-heads and
Court Bouillon — continued.
1 pint of water. Season with .1 pinch each of salt and pepper. Boil well for five minutes, let it cool, strain through a napkin or a sieve into a jar, and store away for use as required.
Records on this page
Court BouillonCourt Bouillon