Court bouillon

Court bouillon

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
2 1/2 cups water, with 1 tablespoon vinegar
or 1 cup white wine, with 1 1/2 cups water
4 peppercorns
1 onion
2 slices carrot
1 stalk celery
1 bay leaf
1 teaspoon salt
2 stalks parsley
a sprig dill, (optional)

Method

  1. Bring the ingredients to the boil in a medium saucepan. Lower heat and simmer for 15 minutes. Strain and use liquid for poaching fish, or put fish in the cold liquid, add remaining ingredients and simmer until cooked.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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