1549 Red Wine Court-Bouillon

General use for Trout, Carp and Matelotes

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

The ingredients and method are the same as for White Wine Court-bouillon except that the white wine is replaced by red wine and 400 g (15 oz) sliced carrots are added.