BOUILLON
- Бульон COURT BOUILLON 1 l /2 cups boiling water 1 bay leaf l /2 cup white wine (dry) 6 peppercorns l /4 teaspoon salt l / 8 teaspoon thyme 2 slices garlic 6 slices carrot 2 small onions 3 sprigs parsley Cook together for 30 minutes at simmering temperature. Strain and use as a substitute for water in poaching fish. If the recipe calls for a sauce, use this bouillon for its base. Any fish is improved by the added flavor-giving qualities of a court bouillon. Be sure to poach, not boil, your fish.