163—Court-bouillon with Vinegar

Preparation.—Put into a saucepan the water, salt, and vinegar, the minced carrots and onions, and the parsley, thyme, and bay, gathered into a bunch. Boil, allow to simmer for one hour, rub through tammy, and put aside until wanted.

Remarks.—Put the peppercorns into the court-bouillon only twelve minutes before straining the latter. If the pepper were in for too long a time it would give a bitterness to the preparation. This rule also applies to the formulæ that follow, in which the use of peppercorns is also required.

This court-bouillon is principally used for cooking trout and salmon, as well as for various shell-fish.