Court Bouillon from Mietta's Recipe Collection

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The 2008
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Court Bouillon

Ingredients

6 Carrots about 1 pound

Carrot Carrot

3 stalks of Celery

Celery Celery

3 small Onions sliced, about 1/2 pound

Spring Onion Spring Onion

6 Shallots sliced

Shallots Shallots

1 whole head Garlic unpeeled

Garlic Garlic

1 branch fresh Thyme (1/2 teaspoon dried thyme may be substituted Ed.)

Thyme Thyme

1 branch fresh Tarragon (1/2 teaspoon dried tarragon my be substituted Ed.)

Tarragon Tarragon

1 Bay Leaf

Bay Leaf Bay Leaf

1 fresh Sage Leaf (1/4 teaspoon dried sage may be substituted Ed.)

Sausage Sausage

10 sprigs Parsley

Parsley Parsley

1 Leeks green leaves only

Leek Leek

5 White Peppercorns slightly crushed

Pepper Pepper

1 small dried Red Pepper crumbled

Capsicum Capsicum

3 Coriander Seeds

Coriander Coriander

2 Star Anise Pods

Star Anise Star Anise

2 Cloves

Cloves Cloves

3 quarts cold Water

Water Water

2 heaping tablespoons coarse Salt

Salt Salt

Method

Cut carrots and celery into julienne strips about 2 inches long. Place them in a large casserole, or kettle, with the sliced onions and shallots.

Separate the garlic cloves, but leave them unpeeled. Pierce each clove with the point of a knife, then add to the casserole.

Wrap the herbs in the green leaves of the leek and tie them together with a string. Tie the remaining spices in a small sack of cheesecloth.

Place the herbs and spices in the casserole, add water, and salt.

Slowly bring the liquid to a rolling boil, then boil, continuously, for 4 minutes.

This court-bouillon may now be used in two ways:

1: for cooking fish

2: using only the vegetables, drained as a garniture, moisten them with white wine (preferably a Sancerre), and make a liaison by beating in small peices of butter over high heat. Both aspects of this recipes may be used for poaching crayfish, scallops, shrimp or fish.

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