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Auguste Escoffier

1548 White Wine Court-Bouillon

For Trout, Eels, Pike etc.

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Preparation info
  • To make

    5 litres

    • Difficulty

      Easy

Appears in

#30Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Ingredients

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

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.

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