Court-Bouillon

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Put in a saucepan two pints of water, à large onion and one carrot; cut in small pieces parsley, à laurel leaf, a little thyme, salt, pepper (coarsely broken) and a tablespoonful of red-wine vinegar. Cook for about twenty minutes. To be used for the boiling of fish.