Court Bouillon:
A French preparation used mainly for cooking fish, shellfish and escargot. The foods cooked in the liquid absorb the bouillon's flavors.


Wrap the herbs in cheesecloth, or tie them together to make them easier to remove later. Add everything to the pot, bring to a boil, simmer 30 minutes, let cool, then strain.

You can make this in a large batch, freeze it, and save it for use in stocks or for flavoring sauces.

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