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Court Bouillon for Poaching Fish

c.1997, M.S. Milliken & S. Feniger, all rights reserved

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (2)

Recipe categories: Meat, Fish, Bass, Snapper, Salmon, Nuts, Vegetables, Carrot,
more
- Technique : Simmer , Poaching , Puree
- Season : Fall , Spring , Summer , Winter
- Cookware Used : Skillet , Saucepan

recipe
ratings & reviews(2)

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Average Rating:

Total Reviews: 2

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By myspazdad_11276448

Fair Oaks, CA

on January 08, 2010
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The 2030 minutes should be 20-30 minutes.
The 23 cups should be 2-3 cups. The recipe is ver good. Bon Appetit.

1 people found this review Helpful.
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By dvigji_2304856

Arlington, TX

on March 17, 2005
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This sounds really good and I will be trying it tonight, but you might want to correct some typos.

I do not think that you want to cook this bouillon for 2030 minutes and this recipe can't possible make 23 cups

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