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Court Bouillon for Fresh-water Fish
From Recipes for the million, 1891
Serves 2
The liquor will serve for several times.
Presented as published in 1891. 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 Recipes for the million (1891), page 50. The excerpt below is the record exactly as published.
OURT BOUILLON, for Fresh-water Fish. — Tie together a large bunch of parsley, green onions, basil, thyme, bay leaves, and garlic, and put them into a fish-kettle with a quart of white wine and a good quantity of water, add some sliced onions
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