Simply described as an aromatic liquid for poaching fish meat or vegetables. The basic court Bouillon is salted to cook live shellfish. Sea water can be used. The most versatile and practical court bouillon is chicken stock, which is great for simmering vegetables. The court bouillon is also often reduced with the pan juices to form the final sauce.
They say chef's are full of them selves these days.
I do not think it was ever any different. Real Chefs are just characters, full of the joy of living.
I am full of my self
That's for sure. Send me a note if it pleases you. lasaucierefolle@gmail.com
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