Court Bouillon For Fish

Vintage Recipe Fish

Court Bouillon (For Fish) 2013-12-21 19:37:29 A vintage recipe for a fresh vegetable and herb spices poaching sauce. Great for imparting a delicate flavor to various types of fish. Write a review Save Recipe Print Ingredients Sliced carrots Sliced onions 1 sliced lemon fresh parsley fresh thyme bay leaf peppercorns 3-4 whole cloves whole fish (cleaned and descaled, as necessary) Equal parts of cold water and white wine (or lemon juice or vinegar) Instructions Lay a thich layer of carrots, onions and lemon in bottom of cooking kettle. Add herbs and seasoning. Lay fish on top of the above ingrediants. Pour liquids over the fish – enough to just cover all. Cover kettle with lid. Slowly, gently simmer bringing liquid to a boil. When boil is reached fish should be sufficiently cooked.
Notes Court Bouillon may be prepared (minus the fish) the day before. Cool it until ready to poach fish, then add the fish and follow cooking directions above. When the bouillon is prepared ahead, the vegetables and seasonings flavor will have time to intensify in their liquid, imparting more flavor to the cooked fish.
By Recipe from The Modern Cookbook, published 1904 by Warner Library Co., NY Edited by Lilly Haxworth Wallace Cupboard Project http://cupboardproject.com/

Pin It

Pin It

Citrus Orange Pie

Citrus Orange Pie 2013-12-21 15:11:39 Recipe from Mrs. Peck – published in 1880, by A.M.Warren, Plattsburgh NY. Third printing of Champlain Valley, NY Cookbook. Recipes compiled by young ladies of Trinity Church. Write a review Save Recipe Print Ingredients 1 lg orange (grate rind and save juice) 3 eggs (separated) 1 cup sugar 1 cup milk 1 under crust Instructions Bake undercrust in med oven 15 mins and cool Grate the rind of the orange, then juice orange and reserve rind and juice Whisk egg yolks with sugar Add orange juice and rind gratings to sugar Mix together Beat egg whites to light froth Stir in milk and whites to above ingredients Mix all well Pour into crust Bake at 350° for 30 mins (until barely set) Cool 20 minutes Refrigerate at least 3 hrs prior to serving
By Mrs. Peck Cupboard Project http://cupboardproject.com/

Pin It

Pin It