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 herbs, white wine, olive oil, and coriander. In this version, a court-bouillon gelée stock is used to moisten the vegetables and the salad is served in its own glistening gelée.
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Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.