1547 Vinegar Court-Bouillon

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 ( pt or 1⅜ U.S. gal) water
  • dl (9 fl oz or 1⅛ U.S. cups) vinegar
  • 60 g (2 oz) coarse salt
  • 600 g (1 lb 5 oz) sliced carrots
  • 500 g (1 lb 2 oz) sliced onions
  • 1 sprig of thyme
  • 2 small bayleaves
  • 100 g ( oz) parsley stalks
  • 20 g ( oz) peppercorns

    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.