Court Bouillon— French

Ingredients

• equal quantities of sour white wine, or vinegar
• enough to cover the fish
• a sliced lemon
• several pieces of parsley
• a small onion sliced
• a bay leaf
• several cloves
• pepper corns
• salt
• paprika
• celery salt

Method

1. 1

   Mix equal quantities of sour white wine, or vinegar, and hot water — enough to cover the fish; add a sliced lemon, several pieces of parsley, a small onion sliced, a bay leaf, several cloves and pepper corns, salt, paprika and celery salt.

2. 2

   Simmer for half an hour before boiling fish in it.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 21. The excerpt below is the record exactly as published.

COURT BOUILLON— FRENCH Mix equal quantities of sour white wine, or vinegar, and hot water — enough to cover the fish ; add a sliced lemon, several pieces of parsley, a small onion sliced, a bay leaf, several cloves and pepper corns, salt, paprika and celery salt

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