Mireille Johnston

Court-Bouillon IV

Preparation info
  • For

    6

    People
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of the Sun: Classical French Cooking from Nice and Provence
The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

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.

Ingredients

  • 2 cups milk
  • 2 quarts water
  • 3 carrots, chopped<

Method

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.