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Court Bouillon Glaze

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

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 67 Calories from Fat 0

% Daily Value*

Total Fat 0.02 g0.03%

Saturated Fat 0.01 g0.07%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 39.2 mg1.6%

Total Carbohydrates 0 g

Dietary Fiber 0 g

Sugars 0 g

Protein 17 g34.2%

Vitamin A Vitamin C

Calcium 1.1% Iron 1.2%

*Based on a 2000 Calorie diet

Court Bouillon Glaze Recipe