A guide to modern cookery

1 quart of white wine. 1 large faggot. I quart of water. 4 oz. of gray salt. 3 oz. of minced onions. A few peppercorns. Preparation.—This is the same as for the court-bouillon with vinegar, except that it is boiled for half an hour and is strained through tammy. Remarks.—lf the court-bouillon has to be reduced the quantity of salt should be proportionately less. This prepara. tion is principally used for poaching fresh-water fish. 165—COURT-BOUILLON WITH RED WINE Use the same quantities as for court-bouillon with white wine, taking care— 1. To replace white wine by excellent red wine. COURT-BOUILLONS AND MARINADES 65 2. To add four oz. of minced carrots. 3. To apportion the wine and water in the ratio of twothirds to one-third. Preparation.—The same as that of the former, with the same time for boiling. Remarks.—lIf the court-bouillon is to be reduced, the salt should be less accordingly. When the court-bouillon with red wine is to constitute an aspic stock, fish fumet with enough gelatine takes the place of the water. The uses of court-bouillon with red wine are similar to those of the white-wine kind. 166—PLAIN COURT-BOUILLON The quantity of court-bouillon is determined by the size of the piece which it is to cover. It is composed of cold, salt water (the salt amounting to a little less than one-half oz. per quart of water), one-quarter pint of milk per quart of water, and one thin slice of peeled lemon in the same proportion. The fish is immersed while the liquor is cold; the latter is very slowly brought to the boil, and as soon as this is reached, the receptacle is moved to the side of the fire, where the cooking of the fish is completed. __ This court-bouillon, which is used with large pieces of turbot and brill, is never prepared beforehand. 167—SPECIAL COURT-BOUILLON, OR BLANC This preparation is a genuine court-bouillon, though it is not used in cooking fish. The Quantities Required for Five Quarts of this Court-bouillon are :— A little less than 2 oz. of flour. The juice of 3 lemons or } pint of 1} oz. of grey salt. good vinegar. 5 quarts of cold water. Gradually mix the flour and the water; add the salt and the Iemon juice, and pass through a Strainer. Set to boil, and stir the mixture the while, in order to prevent the flour from precipitating ; as soon as the boil is reached, immerse the objects to be treated. These are usually calf’s head or foot, previously blanched; sheep’s trotters, cocks’ kidneys or combs, or such vegetables as salsify, cardoon, &c. REMARKS UPON THE USE OF COURT-BOUILLON. 1. Court-bowillon must always be prepared in advance for all fish, the time for poaching which is less than half an hour, except turbots and brills. F 2. When a fish is of such a size as to need more than half an hour’s poaching, proceed as follows:—Place under the drainer of the fish-kettle the minced carrots and onions and the faggot; put the fish on the drainer, and cover it with water and vinegar,- or white wine, in accordance with the kind of court-bouillon wanted and the quantity required. Add the salt, boil, and keep the court-bouillon gently simmering for a period of time fixed by the weight of the fish. The time allowed for poaching the latter will be given in their respective — formule. 3. Fish, when whole, should be immersed in cold courtbouillon; when sliced, in the same liquor, boiling. The exceptions to this rule are small trout ‘‘ au bleu ’’ and shell-fish. 4. If fish be cooked in short liquor the aromatics are put under the drainer and the liquid elements of the selected courtbouillon (as, for example, that with red or white wine) are so calculated as to cover only one-third of the solid body. Fish cooked in this way should be frequently basted.