Court Bouillon

Ingredients

• 1 cup white wine
• 7 cups water
• 1.5 teaspoons whole black peppercorns
• 0.5 stalk celery, coarsely chopped
• 0.5 carrot, coarsely chopped
• 0.5 onion, coarsely chopped
• 1 small bay leaf
• 1 teaspoon sea salt

Method

1. 1

   Combine all ingredients in a large saucepan.

2. 2

   Bring to a boil, then lower heat and cook until reduced to 2 to 3 cups.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 63. The excerpt below is the record exactly as published.

COURT BOUILLON 2 tablespoons chopped 6 (6-ounce) turbot fillets shallots 2 tablespoons butter RASBPERRY BEURRE ¥, pound fresh spinach, BLANC washed Yo cup fresh raspberries fa . Ina heavy skillet, heat the Court Bouillon over medium heat until simmering. Poach the turbot in this liquid just until flaky, approxi- mately 5 minutes. 2. Meanwhile, in a sauté pan, heat the butter over medium heat and sauté the spinach and shallots 3 minutes or until wilted. 3. To serve, arrange the spinach to cover a serving platter. Remove the turbot from the poaching liquid and place it in the center of the spinach, so that the green leaves are visible around the edge of the plate. Ladle the Raspberry Beurre Blanc over the top. Garnish with the fresh raspberries arranged attractively over the turbot. Serve immediately. , MM mar SSS SS =. MIT mee Bs 188 WILLOWS COURT BOUILLON 1 cupwhite wine Y2 stalk celery, coarsely 7 cups water chopped 1% teaspoons. whole black %2 carrot, coarsely chopped peppercorns Y2 onion, coarsely chopped 1 small bay leaf 1 sprig fresh thyme, or 2 1 teaspoon sea salt

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