vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Court Bouillon
From The encyclopædia of practical cookery, 1890
Serves 10
Can be made in larger quantities and stored.
Presented as published in 1890. 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
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 499. The excerpt below is the record exactly as published.
COURT BOUILLON. — The only translation for this word is “ short broth,” as we say small beer ; but as it is described by Jules Goufte, it is a highly-seasoned stock, used to boil fresh-water fish, thereby redeeming something of their general tastelessness. If made well it will keep for some time if boiled up every few days, so that it may be prepared in any quantity according to requirements, and should be the chief stock at a riverside watering-place, where guests like to taste the fish caught by themselves or their friends. When boiling up for keeping, add a little water each time. A useful quantity may be made as follows : (1) Slice up a large carrot and a full-sized onion, and put these into a 4qt. saucepan together with a bunch of well-washed parsley, a sprig or two of thyme, 1 teaspoonful of pepper- corns, 1 table-spoonful of salt, and a pat of butter. The addition of two or three bay-leaves or a blade of mace will increase the savouriness of the fish boiled in this stock. The butter should be sufficient when melted to moisten the bottom of the saucepan. Stir this mixture for a few minutes over the fire before adding any liquor, then pour over gently about 2qts. of water, and throw in after it 1 breakfast-cupful of white-wine vinegar
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