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.
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.
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