Special Court-Bouillon, or Blanc

Ingredients

• a little less than 2 oz. of flour
• The juice of 3 lemons
• } pint of good vinegar.
• 5 quarts of cold water
• 1} oz. of grey salt.

Method

1. 1

   Gradually mix the flour and the water; add the salt and the lemon juice, and pass through a strainer.

2. 2

   Set to boil, stirring the mixture to prevent the flour from precipitating.

3. 3

   As soon as the boil is reached, immerse the objects to be treated, usually calf’s head or foot, sheep’s trotters, or vegetables.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 42. The excerpt below is the record exactly as published.

SPECIAL COURT-BOUILLON, OR BLANC This preparation is a genuine court-bouillon, though it is not used in cooking fish. The Quantities Required for Five Quarts of this Court-bouillon are :— A little less than 2 oz. of flour. The juice of 3 lemons or } pint of 1} oz. of grey salt. good vinegar. 5 quarts of cold water

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