1547 Vinegar Court-Bouillon

Name: Vinegar Court-Bouillon (For Whole and Large Cuts of Salmon and Trout)
Yield: To make 5 litres (8¾ pt or 1⅜ U.S. gal)
Cuisine: France
Ingredients: 5 litres (8¾ pt or 1⅜ U.S. gal) water; 2½ dl (9 fl oz or 1⅛ U.S. cups) vinegar; 2 small bayleaves; 1 sprig of thyme; 60 g (2 oz) coarse salt; 600 g (1 lb 5 oz) sliced carrots; 500 g (1 lb 2 oz) sliced onions; 20 g (⅔ oz) peppercorns; 100 g (3½ oz) parsley stalks

For Whole and Large Cuts of Salmon and Trout

Preparation info

To make
5 litres

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

5 litres (8¾ pt or 1⅜ U.S. gal) water
2½

Europe
France
Stock
Pescatarian
Gluten-free

Method

Place all the ingredients into a pan excepting the peppercorns; bring to the boil and simmer gently for approximately 1 hour. Ten minutes before it is completely cooked, add the peppercorns; pass through a strainer when ready.