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COURTBOUILLON - Defined

COURTBOUILLON—Is the name of a highly seasoned broth used to boil fresh water fish, to impart a better flavor to them, and is made from carrot, onion, parsley, bay leaves, cloves, thyme, garlic, sliced lemon, chervil, salt and pepper, all tied in a muslin bag and boiled with a few fish heads in water containing white or red wine or vinegar; after the seasoning is extracted, it is strained and put away for use as required; it also enters into a few soups, sauces and garnitures, such as Havraise, Holstein, Normande and Venitienne sauces, Chambord and Genevoise garnitures, Bouillabaisse, Eel, Lobster and other fish soups and bisques.

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