Accueil >  Term: court-bouillon
court-bouillon

Traditionally used for poaching fish, seafood or vegetables, a court-bouillon is a broth made by cooking various vegetables and herbs (usually an onion studded with a few whole cloves, celery, carrots and a bouquet garni) in water for about 30 minutes. Wine, lemon juice or vinegar may be added. The broth is allowed to cool before the vegetables are removed.

0 0

Créateur

  • burro ride
  •  (Gold) 3355 points
  • 100% positive feedback
© 2024 CSOFT International, Ltd.