Food recipes
Court docket Bouillon for Fish
Court docket Bouillon for Fish Yield: 1 gal (4 L) Ingredients: - 1 gal (4 L) Water - 8 fl oz (250 mL) White vinegar, wine vinegar, or lemon juice - 8 oz (250 g) Onions, sliced - 4 oz (125 g) Celery, sliced - 4 oz (125...
Court docket Bouillon for Fish
Yield: 1 gal (4 L)
Ingredients:
- 1 gal (4 L) Water
- 8 fl oz (250 mL) White vinegar, wine vinegar, or lemon juice
- 8 oz (250 g) Onions, sliced
- 4 oz (125 g) Celery, sliced
- 4 oz (125 g) Carrots, sliced
- 2 oz (60 g) Salt
- 1�"4 tsp (2 mL) Peppercorns, beaten
- 1 Bay leaf
- 1�"2 tsp (1 mL) Dried thyme
- 10�?"12 Parsley stems
Directions:
1. First, mix all components in a stockpot or saucepot and deliver to boil.
2. Next, eliminate heat and simmer 30 minutes.
3. Finally, worry and neat.
Yield: 1 gal (4 L)
Ingredients:
- 1 gal (4 L) Water
- 8 fl oz (250 mL) White vinegar, wine vinegar, or lemon juice
- 8 oz (250 g) Onions, sliced
- 4 oz (125 g) Celery, sliced
- 4 oz (125 g) Carrots, sliced
- 2 oz (60 g) Salt
- 1�"4 tsp (2 mL) Peppercorns, beaten
- 1 Bay leaf
- 1�"2 tsp (1 mL) Dried thyme
- 10�?"12 Parsley stems
Directions:
1. First, mix all components in a stockpot or saucepot and deliver to boil.
2. Next, eliminate heat and simmer 30 minutes.
3. Finally, worry and neat.