3 cups (750 ml) water 1 cup (250 ml) wine vinegar 1 medium onion, sliced 1 carrot, sliced 1 celery stalk, sliced 1 leek, trimmed and sliced, white part only (optional) 3 fennel stalks, sliced (optional) 1 sprig of fresh Read More …
Court Bouillon
Tag: Bouillon
Caribou Bourguignon
1/4 lb. salt diced pork 3 strips diced bacon flour salt and pepper to taste 3 lb. Moose round or rump cut in cubes 1 Moose kidney, thinly sliced 1Tb. brown sugar 1-1/2 tablespoon currant jelly 1 teaspoon Kitchen Bouquet Read More …
Bouillon
2 quarts Brown Stock 2 egg whites 2 well-washed egg shells, crushed In a large soup kettle, stir into the brown stock the egg whites and crushed egg shells. Heat slow to a boil, stirring constantly. Remove from heat. Cool Read More …
Tomato Bouillon
2 cups tomato juice 1 onion, sliced 1 celery rib, trimmed and chopped 2 whole bay leaves 4 crushed peppercorns 1 lemon, scrubbed and thinly sliced Combine tomato juice, onion, celery, bay leaves and peppercorns in a non-reactive saucepan. Stir Read More …
Tomato Bouillon for 100
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 3 quart (4 lb) celery, fresh, chopped 3 quart (4 lb) onions, dry, chopped 2 gallon water, boiling 2-1/2 gallon stock, beef, hot 2-1/2 gallon (7-No. 3 cyl can) juice, Read More …