Court Bouillon (short broth) Recipe

From Dorothy McNett's Recipe Book.

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Court Bouillon (short broth)

From Dorothy McNett's recipes at Made much like a tea, just bring to a boil, turn off the heat and let steep for about 1/2 hour and then use the liquid as needed for poaching fish, seafood, chicken, other vegetables, soups, etc.

5 - 6 cups water
1 cup white wine
1 small leek, cut in half and then sliced
1 small onion, diced
2 ribs celery, cut into pieces
1 lemon or lime, cut in half
2 bay leaves
1/2 teaspoon whole peppercorns
1 - 2 teaspoons sea salt
3-4 sprigs fresh parsley

Combine everything in a soup kettle or large saucepan. Bring to a boil. Simmer 1 - 2 minutes, remove from heat and cover and let it stand at least 30 minutes. Remove all solids and use the liquid court bouillon as needed for poaching or for making soups, etc.

Recipe created 2017-05-15.

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