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Court Bouillon for Fresh Water Fish
From Kirmess cook book, 1907
Serves 4
Lobster boiled in court bouillon is very fine.
Presented as published in 1907. 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 Kirmess cook book (1907), page 27. The excerpt below is the record exactly as published.
One pint of water, one quart of white wine, one table- spoonful of butter, a bunch of parsley, a few young on- ions, one clove of garlic, a bunch of thyme, one bay leaf, one carrot, and a blade of mace
Cook this with the app: pantry check, scaling, and the assistant.