A guide to modern cookery

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— 1. To replace white wine by excellent red wine. 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