Simple Court Bouillon

Court-Bouillon Simple

Preparation info

    • Difficulty

      Easy

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Method

A plain court bouillon—one in which the cooked vegetables are going to be strained out and discarded—is made in the same way as a court bouillon destined for cooking à la nage, except that the vegetables don’t need to be cut into precise shapes. Use the same ingredients an