A guide to modern cookery by A. Escoffier

=The Court-bouillons and the Marinades= 163—COURT-BOUILLON WITH VINEGAR _Quantities Required for Five Quarts._ 5 quarts of water. ½ pint of vinegar. 2 oz. of gray salt. ½ oz. of peppercorns. ¾ lb. of carrots. 1 lb. of onions. A little thyme and bay. 2 oz. of parsley stalks. _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. 164—COURT-BOUILLON WITH WHITE WINE _Quantities Required for Two Quarts._ 1 quart of white wine. 1 quart of water. 3 oz. of minced onions. 1 large faggot. ½ oz. of gray salt. A few peppercorns. _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. 165—COURT-BOUILLON WITH RED WINE Use the same quantities as for _court-bouillon_ with white wine, taking care—