[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.
1. Court-bouillon must always be prepared in advance for all fish, the time for poaching which is less than half an hour, except turbots and brills.