=The Court-bouillons and the Marinades=
163—COURT-BOUILLON WITH VINEGAR
_Quantities Required for Five Quarts._
5 quarts of water.
½ pint of vinegar.
2 oz. of gray salt.
½ oz. of peppercorns.
¾ lb. of carrots.
1 lb. of onions.
A little thyme and bay.
2 oz. of parsley stalks.
_Preparation._—Put into a saucepan the water, salt, and vinegar, the
minced carrots and onions, and the parsley, thyme, and bay, gathered
into a bunch. Boil, allow to simmer for one hour, rub through tammy,
and put aside until wanted.
_Remarks._—Put the peppercorns into the _court-bouillon_ only twelve
minutes before straining the latter. If the pepper were in for too long
a time it would give a bitterness to the preparation. This rule also
applies to the formulæ that follow, in which the use of peppercorns is
also required.
This _court-bouillon_ is principally used for cooking trout and salmon,
as well as for various shell-fish.
164—COURT-BOUILLON WITH WHITE WINE
_Quantities Required for Two Quarts._
1 quart of white wine.
1 quart of water.
3 oz. of minced onions.
1 large faggot.
½ oz. of gray salt.
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._—If the _court-bouillon_ has to be reduced the quantity of
salt should be proportionately less. This preparation 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—