French

Court Bouillon

Name: Court Bouillon
Cuisine: French
Ingredients: Fill a fishpan nearly to the brim with white wine; a wineglassful of brandy; the same quantity of sherry; season with salt; pepper; two heads of cloves; a head of garlic; sliced onions; carrots; turnips; parsnips; celery; chervil; parsley; a bayleaf; thyme; a lump of fresh butter

From The spirit of cookery, 1895

Court bouillon is used for boiling or marinating fish.

Presented as published in 1895. 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

Nutrition per serving

99Calories

4 gProtein

21 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories99 kcal

Protein3.9 g

Carbohydrates21 g

Fiber4.7 g

Sugars0.2 g

Total Fat1.5 g

Saturated Fat0.4 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Omega-30.1 g

Cholesterol0 mg

Sodium28 mg

Potassium102 mg

Calcium63 mg

Iron1.2 mg

Magnesium26 mg

Phosphorus10 mg

Zinc0.2 mg

Copper0 mg

Manganese6 mg

Vitamin D0 mcg

Vitamin C5 mg

Vitamin A0.8 mcg

Vitamin E0.9 mg

Vitamin K14 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate2.5 mcg

Choline3.7 mg

Caffeine0 mg

Water33 g

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 326. The excerpt below is the record exactly as published.

Court Bouillon ’ : ‘ Fill a fishpan nearly to the brim with white wine, a wineglassful of brandy, the same quantity of sherry, and “ season ” with salt, pepper, two “heads” of cloves, “a head” of garlic, sliced onions, carrots, turnips, parsnips, celery, chervil, parsley, a bayleaf, thyme, and “a lump” of fresh butter

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