A guide to modern cookery

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.= 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. 2. When a fish is of such a size as to need more than half an hour’s poaching, proceed as follows:—Place under the drainer of the fish-kettle the minced carrots and onions and the faggot; put the fish on the drainer, and cover it with water and vinegar, or white wine, in accordance with the kind of _court-bouillon_ wanted and the quantity required. Add the salt, boil, and keep the _court-bouillon_ gently simmering for a period of time fixed by the weight of the fish. The time allowed for poaching the latter will be given in their respective formulæ. 3. Fish, when whole, should be immersed in cold _court-bouillon_; when sliced, in the same liquor, boiling. The exceptions to this rule are small trout “au bleu” and shell-fish. 4. If fish be cooked in short liquor the aromatics are put under the drainer and the liquid elements of the selected _court-bouillon_ (as, for