Milk Court Bouillon

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 2 cups milk
  • 2 cups water
  • 1 teaspoon

Method

Combine all ingredients in a large skillet. Heat to a boil. Add fish fillets or steaks. Bring again to a boil and then reduce heat to a simmer. Poach about 8 minutes. Do not save this liquid.