1548 White Wine Court-Bouillon

Name: White Wine Court-Bouillon (For Trout, Eels, Pike etc)
Yield: To make 5 litres (8¾ pt or 1⅜ U.S. gal)
Cuisine: France
Ingredients: 2½ litres (4¼ pt or 5⅜ U.S. pt) water; 2½ litres (4¼ pt or 5⅜ U.S. pt) white wine; 600 g (1 lb 5 oz) sliced onion; 1 sprig thyme; 80 g (3 oz) parsley stalks; 15 g (¼ oz) peppercorns; 60 g (2 oz) coarse salt; ½ small bayleaf

For Trout, Eels, Pike etc.

Preparation info

To make
5 litres

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

2½ litres (4¼ pt or 5⅜ U.S. pt) white wine
2½

Europe
France
Stock
Pescatarian
Gluten-free
Mediterranean

Method

Place all the ingredients excepting the peppercorns into a pan, bring to the boil and simmer gently for 30 minutes. Ten minutes before it is cooked, add the peppercorns; pass through a strainer when ready.