Court-Bouillon with Red Wine

Ingredients

• 1 quart of water
• Use the same quantities as for court-bouillon with white wine
• To add four oz. of minced carrots
• A few peppercorns

Method

1. 1

   Prepare as for court-bouillon with white wine, boiling for the same time.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 41. The excerpt below is the record exactly as published.

Court-bouillon with red wine No. 165, which has served in cooking the fish for which the aspic is intended; this fish is generally either trout or salmon; some- times also, but less commonly, a carp or a pike. This stock must first of all have its grease thoroughly re- moved; it should then be poured carefully away, reduced if necessary, and the required quantity of gelatine added. This cannot be easily determined, as all gelatines are not alike, and the stock may have contracted a certain consistence from its contact with the fish. One can, therefore, only be guided by testing small quantities cooled in ice, but care should be taken that the aspic be not too firm. The clarification of this aspic is generally made with white of egg in the proportion of one white per quart. The white, half-whisked, is added to the cold stock, and the latter is put over an open fire and stirred with a spatula. As soon as it boils, the aspic is poured through a serviette fixed on to SAVOURY JELLIES OR ASPICS 63 the legs of an overturned stool. The first drippings of the fluid are put back on to the serviette if they do not seem clear, and this operation is repeated until the required clearness is obtained. It almost invariably happens that, either during the cook- ing of the fish or during the clarification, the wine loses its colour through the precipitation of the colouring elements de- rived from the tannin. The only way of overcoming this difficulty is to add a few drops of liquid carmine or vegetable red; but, in any case, it is well to remember that the colour of red-wine aspic must never be deeper than a sombre pink. CHAPTER VI THE COURT-BOUILLONS AND THE MARINADES 163—COURT-BOUILLON WITH VINEGAR Quantities Required for Five Quarts. 5 quarts of water. 2 Ib. of carrots. $% pint of vinegar. 1 lb. of onions. 2 oz. of gray salt. A little thyme and bay. 4 oz. of peppercorns. 2 oz. of parsley stalks. Preparation.—Put into a saucepan the water, salt, and vinegar, the minced carrots and onions, and the parsley, thyme, and bay, gathered into a bunch. Boil, allow to simmer for one hour, rub through tammy, and put aside until wanted. Remarks.—Put the peppercorns into the court-bouillon only twelve minutes before straining the latter. If the pepper were in for too long a time it would give a bitterness to the preparation. This rule also applies to the formule that follow, in which the use of peppercorns is also required. This court-bouillon is principally used for cooking trout and salmon, as well as for various shell-fish. 164—COURT-BOUILLON WITH WHITE WINE Quantities Required for Two Quarts. 1 quart of white wine. 1 large faggot. I quart of water. 4 oz. of gray salt. 3 oz. of minced onions. A few peppercorns. Preparation.—This is the same as for the court-bouillon with vinegar, except that it is boiled for half an hour and is strained through tammy. Remarks.—lf the court-bouillon has to be reduced the quantity of salt should be proportionately less. This prepara. tion is principally used for poaching fresh-water fish. 165—COURT-BOUILLON WITH RED WINE Use the same quantities as for court-bouillon with white wine, taking care— 1. To replace white wine by excellent red wine. COURT-BOUILLONS AND MARINADES 65 2. To add four oz. of minced carrots

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