Court Bouillon
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Description: Uses traditional broth making ingredients but adds a twist with wine and vinegar. from Recipe Source.
RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * COURT BOUILLON Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 qt Water 1/2 c Carrots, chopped 1/2 c Celery, chopped 1 sm Onion -- chopped 1/4 c Parsley, chopped 1 Bay leaf 1 tb Fresh thyme, chopped 1 tb Fresh basil, chopped 2 Garlic cloves 10 Black peppercorns 1 t Salt 1/4 c White wine vinegar 1/4 c White wine In a large saucepan place all of the ingredients. Bring the liquid to a boil and then simmer it for 30 minutes. Let it cool. Chef Tim Owen says: “Court bouillon is used mainly for cooking fish and shellfish. Foods that are cooked in the liquid will absorb the flavor of the ingredients in the bouillon.†- - - - - - - - - - - - - - - - - -
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