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Court-bouillon Sauce (Court-bouillon)
From The Swedish, French, American cook book, 1918
Serves 4
Use for different sauces when cooked.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 456. The excerpt below is the record exactly as published.
Court-bouillon Sauce ( Court-bouillon ) Make a rich bouillon from veal, beef, or chicken; flavor it strongly with vegetables, add some wine
Cook this with the app: pantry check, scaling, and the assistant.