To Boil Au Court Bouillon

Ingredients

• Fry in a little butter one onion
• one onion
• one stalk of celery
• three sprigs of parsley
• Two table-spoonfuls of salt
• Six pepper-corns
• One bay-leaf
• Three cloves
• Two quarts of boiling water
• One pint of vinegar or sour wine

Method

1. 1

   Fry the onion, celery, and parsley in butter.

2. 2

   Add salt, pepper-corns, bay-leaf, cloves, boiling water, and vinegar.

3. 3

   Boil for 15 minutes, skim, strain, and boil the fish in the liquid.

4. 4

   Rub the fish with lemon juice and salt, cover with court bouillon, and boil slowly until done.

5. 5

   Serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 39. The excerpt below is the record exactly as published.

TO BOIL AU COURT BOUILLON. This is a favorite way of boiling a fish^ and should have an English title that would suggest the really easy lOO THE PATTERN COOK-BOOK. manner of the work, instead of this elaborate French name. It is simply boiling the fish in water, flavored with vegetables. Fry in a little butter one onion, one stalk of celery and three sprigs of parsley. Then add the following : Two table-spoonfuls of salt. Six pepper-corns. One bay-leaf. Three cloves. Two quarts of boiling water. One pint of vinegar or sour wine

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