Barbel Boiled in Court-Bouillon

Ingredients

• the barbel
• some boiling vinegar
• pepper
• salt
• some wine
• three cloves
• a bouquet of herbs
• lemon peel

Method

1. 1

   Clean the barbel and pour boiling vinegar over it, sprinkle with pepper and salt.

2. 2

   In a fish-pan, combine wine, cloves, herbs, onions, lemon peel, salt, and pepper.

3. 3

   When boiling, add the barbel and cook.

4. 4

   Once cooked, scale the fish, drain, and serve garnished with watercress.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 15. The excerpt below is the record exactly as published.

Barbel boiled in court-bouillon. Haricot de mouton. Haricot of mutton. Grives rôties. Roast thrushes. Artichauts à l’italienne. Artichokes, Italian sauce. Omelette aux confitures. Sweet omelet. Pea soup. Boil the peas in stock with a carrot and two onions ; as soon as they are cooked, pass them through a tammy and add stock to your taste; boil for twenty minutes. Pour into the soup- tureen over fried bread. É Barbel boiled in court-bouillon. If the barbel is large, simply clean it and take the scales off after boiling. Pour some boiling vinegar over it and sprinkle with pepper and salt ; then place ina fish-pan some wine, three cloves, laurel-leaves, onions, lemon peel, a bouquet of herbs

Cook this with the app: pantry check, scaling, and the assistant.