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Court Bouillon Glaze

chef.pierre's picture
Ingredients
  Plain gelatin 4 Teaspoon
  Cold cooking liquid 5 Cup (80 tbs)
Directions

Mix gelatine with reserved cooking liquid.
Bring to a boil, and boil, uncovered, until reduced to 3 1/2 cups.
Strain through cheesecloth into a bowl, and taste for seasoning.
Chill in refrigerator until syrupy, stirring occasionally, or set the bowl in a dish of ice cubes and stir until the right consistency.
This amount is sufficient to glaze an 8-pound fish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Interest: 
Party

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