Browse The Gjenvick-Gjønvik Archives Home Page


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.

Return to Top of Page

Family Recpies from the Archives

Search The Archives

Google Custom Search

Recipes, Dishes, Definitions and More