1549 Red Wine Court-Bouillon

Name: Red Wine Court-Bouillon (General use for Trout, Carp and Matelotes)
Cuisine: France
Ingredients: white wine; white wine; court-bouillon; carrots; red wine

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