Court Bouillon
From The encyclopædia of practical cookery, 1890
Serves 4
For fast-days, use olive oil instead of lard or butter.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 500. The excerpt below is the record exactly as published.
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
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