Chapter VI · The Court-bouillons and the Marinades · No. 164
164—Court-bouillon with White Wine
Preparation.—This is the same as for the court-bouillon with vinegar, except that it is boiled for half an hour and is strained through tammy.
Remarks.—If the court-bouillon has to be reduced the quantity of salt should be proportionately less. This preparation is principally used for poaching fresh-water fish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 164, p. 64. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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