Court Bouillon

This liquid is very useful for cooking everything from delicate brains to gelatinous pig’s feet. Simmering the bouillon for twenty minutes before adding the odd bits infuses the flavors into the water. This precooking is important when poaching brains and sweetbreads, but when cooking for pig’s feet or ears there is no need to simmer it first.

This recipe is flexible; you can replace the lemon zest with lime to match the flavors in the final dish for