Court Bouillon

Ingredients

• one tablespoon of boiling drippings
• one tablespoon of flour
• one minced onion
• two large boiled potatoes quartered
• one teacup of canned tomatoes
• a pinch of thyme
• a teaspoon of minced parsley
• a tablespoon of chopped celery
• one clove of minced garlic
• half a teaspoon of salt
• one minced red pepper-pod
• one pound of white halibut
• one teacup of hot water
• one glass of claret

Method

1. 1

   Brown flour in drippings, add onion, potatoes, tomatoes, and seasonings.

2. 2

   Simmer, then add halibut and cook for half an hour.

3. 3

   Thin with hot water and add claret before serving on toast.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 36. The excerpt below is the record exactly as published.

COURT BOUILLON A NEW ORLEANS RECEIPT Have one tablespoon of boiling drippings in a deep casse- role. In this brown one tablespoon of flour. Add one minced onion, two large boiled potatoes quartered, one teacup of canned tomatoes, a pinch of thyme, a teaspoon of minced parsley, a tablespoon of chopped celery, one clove of minced 62 THE HOME COOK BOOK garlic, half a teaspoon of salt, and one minced red pepper- pod. Allow these to simmer, and add one pound of white halibut, sliced in steaks. Simmer half an hour. Add one teacup of hot water to thin the gravy a bit. When ready to Casserole serve, add one glass of claret

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