Court-Bouillon

Ingredients

• 1 lb. of fisli
• 2 small onions
• 1 oz. butter
• 1 small table-spoonful flour
• 1 gill claret
• ^ gill vinegar
• f pint stock
• 2 or 3 ripe tomatoes
• salt
• and pepper

Method

1. 1

   Peel and slice the onions, fry them in a stewpan with the butter until light colour, add the flour, fry a little, moisten with the stock, vinegar and wine, stir, boil up and skim; put in the fish and tomatoes, arrange them in alternate layers, both being cut into slices, simmer for about half an hour, season to taste, dish up, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 193. The excerpt below is the record exactly as published.

Court-Bouillon.— Strictly speaking this term applies to fish, &c., cooked ‘ au bleu ’ (cooked in water, vinegar, wine, herbs, &c). There is, however, a dish, a kind of mixed stew, which is known under this name for which no corresponding term in English has ever been adapted. The recipe is as follows : 1 lb. of fisli {skinned and boned — cod, salmon, turbot, or any other suitable fish), 2 small onions, 1 oz. butter, 1 small table- spoonful flour, 1 gill claret, ^ gill vinegar, f pint stock, 2 or 3 ripe tomatoes, salt, and pepper

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