Use the same quantities as for court-bouillon with white wine, taking care—
1. To replace white wine by excellent red wine.
[65]
]2. To add four oz. of minced carrots.
3. To apportion the wine and water in the ratio of two-thirds 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.