Court Bouillon (1940)

Item# Recipe-250-Fish-and-Seafood-Recipes-Court-Bouillon

Product Description

Court Bouillon (1940)
Court Bouillon

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Cook 1/2 cup each chopped carrots, onions and celery and 1/2 clove garlic, crushed, in 2 tablespoons butter 4 minutes. Do not brown. Add 4 peppercorns, 2 cloves, 1 bay leaf, 2 teaspoons salt, 1/4 cup vinegar, 1/4 teaspoon ginger, 3 quarts water. Cook 5 minutes.

Makes 3 quarts.



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Taken from "250 Fish and Sea Food Recipes." Edited by Ruth Berolzheimer, Direct, Culinary Arts Institute. Published by Consolidated Book Publishers, Inc., Chicago, IL, USA, 1940.

To get your own copy of this wonderful little recipe book, do an online search using the title, author and year of publication. There are lots of copies out there!