Court-Bouillon, Plain

Plain court-bouillon is used for cooking large fishes, such as salmon, halibut, bass and lobsters.

This court-bouillon is prepared with vinegar, roots and sliced onions, a large bunch of parsley, salt and water. If the fish has to be plunged into boiling water, cook the court-bouillon for seven or eight minutes previous to putting it in, and if on the contrary, then pour the liquid over the fish, and bring it to a boil.