How to Make Court Bouillon? – Fish Recipes
29/06/2010 1 Comment
Court Bouillon
To every litre of water add
Carrot (sliced) – 60 gm
Salt – to taste
Bay leaf – 1
Parsley stalks – 3 to 4
Vinegar – 65 ml
Peppercorns – 6
Onions (sliced) – 60 gm
Thyme – a sprig
Method:
Simmer for 3 hours. Strain before using.
Advertisement
Pingback: How to Make Court Bouillon? – Fish Recipes