Court Bouillon

Ingredients

• one good-sized, peeled and well-washed carrot
• a sound onion
• half a bunch of parsley roots
• a glassful of white or red wine
• a pint of water
• half a pinch of salt
• half a pinch of pepper

Method

1. 1

   Cut up the carrot, onion, and parsley roots, brown them in wine, add well-washed fish-heads and water.

2. 2

   Season with salt and pepper.

3. 3

   Boil for five minutes, let cool, strain into a jar, and use when needed.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 108. The excerpt below is the record exactly as published.

Half a pinch of pepper represents 38 grains, or a teaspoonful. A third of a pinch of nutmeg represents 13 grains, or half a tea- spoonful. STOCKS, SAUCES, FORCEMEATS, AND GARNISHINGS. 135. White-Roux. — Put in a saucepan two ounces of butter, and place it on the corner of the hot range, add to it two tablespoonfuls of flour; keep stirring constantly for seven minutes. Then let it cool, and when cold, use in various sauces, as directed. 136. Brown-Roux. — Place two ounces of good butter in a saucepan on the hot range; mix in two tablespoonfuls of flour, and cook rapidly for about seven minutes, or until it assumes a rich brown color. Let it thoroughly cool off, and then use in different sauces, as mentioned. 137. White Stock — for one gallon. — Reduce in saucepan on the hot range, one ounce of very good, finely shred, salt pork, previously well washed, and the same of beef suet. Add one carrot, one onion, a bouquet of aromatic herbs (No. 254), twelve whole peppers, and four cloves. Brown these well on a moderate fire for four minutes. Add four ounces of flour; stir well, and moisten with a glassful of white wine and three quarts of white broth (No. 99). Add one tablespoonful of salt, and stir until it comes to a boil; then let it cook thoroughly for one hour; strain through a fine sieve. This stock should be used without any further thickening. 138. Mirepoix. — Stew in a saucepan two ounces of fat, two carrots, one onion, one sprig of thyme, one bay-leaf, six whole peppers, three cloves, and, if handy, a ham bone cut into pieces. Add two sprigs of celery and half a bunch of parsley roots; cook for fifteen minutes, and use when I7O THE TABLE. directed in other recipes. Scraps of baked veal may also be added, if at hand. 139. Marinade Stock, cooked— for one gallon.— Stew together a finely sliced sound onion and four parsley roots, adding one pint of vinegar and four quarts of fresh water, also a quarter of a bunch of thyme, six bay- leaves, twenty-four whole peppers, and twelve cloves. Cook well for thirty minutes on a brisk fire, then place in a stone jar, and keep it in a cool place for general use. 140. Marinade Stock, raw — for six persons. — Finely slice one medium-sized, sound, peeled onion, place it in an earthen crock, with three slices of lemon, two bay-leaves, twelve whole peppers, four cloves, three whole mace, and three sprigs of parsley roots. Add to these two tablespoonfuls of sweet oil, a cupful of vinegar, and a pinch of salt. Place the meat or fish in this, and leave it to souse as long as necessary, or about six hours. 141. Meat Glaze — Glace de Viande. — As this meat glaze, when prop- erly made, will keep in perfect condition for any length of time, I would advise that half a pint be made at a time, in the following manner. Place in a large saucepan ten quarts of white broth (No. 99), or nine quarts of consomme (No. 100), and reduce it on a moderate fire for fully four hours, at which time it should be reduced to half a pint. Transfer it in a stone jar or bowl; put a cover on, and keep in a cool place for general use. 142. Court Bouillon. — Cut up one good-sized, peeled and well-washed carrot, with a sound onion, and half a bunch of parsley roots, also cut up; brown them in a glassful of white or red wine, according to the fish; add to it any well-washed pieces of fish-heads and a pint of water

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