Salade Grecque in Court-Bouillon Gelée

Preparation info

  • Yield:

    8

    Servings
    • Difficulty

      Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Because court-bouillon contains no gelatin of its own, it must be combined with commercial gelatin or gelée stock made with veal feet. A delicate court-bouillon gelée, lightly acidulated with lime juice or verjuice, not only makes an excellent accompaniment to cold raw or poached fish (it can even be served atop raw oysters), but it can be a semiliquid medium for a salade grecque. A traditional salade grecque is prepared by braising vegetables with he

Ingredients

Method