to one-third.
_Preparation._—The same as that of the former, with the same time for
boiling.
_Remarks._—If 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.
1½ oz. of grey salt.
The juice of 3 lemons or ⅛ pint of good vinegar.
5 quarts of cold water.
Gradually mix the flour and the water; add the salt and the lemon
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.=