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Court-Bouillon with White Wine
From A guide to modern cookery, 1909
Serves 8
Reduce salt proportionately if reducing the court-bouillon.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 41. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.