Court-Bouillon IV

A court bouillon made with milk. This is for very delicate fish, such as sole or flounder. Its lightness enables the fine flavor of the fish to stand out.


  • 2 cups milk
  • 2 quarts water
  • 3 carrots, chopped
  • 3 onions, chopped
  • bouquet garni
  • salt
  • 10 peppercorns


Place all ingredients except peppercorns in a large pot. Bring to a boil and simmer for 1 hour. Add the peppercorns. Cover and remove from the stove. Let it cool, then pass through a sieve lined with a piece of cheesecloth.