Fresh Carb Court Bouillon Recipe- 1859 Oregon's Magazine
Our versatile recipe for Court Bouillon is perfect for serving over seafood; it features freshly caught Dungeness crab from the Oregon Coast.
Ingredients
- 1 1/2 quarts water
- 2 cups white wine
- 3 lemons, halved
- 1 onion, quartered
- 1/2 celery stalk, chopped
- 1 teaspoon black peppercorns
- 4 to 5 sprigs fresh thyme
- 4 to 5 parsley stems
- 1 bay leaf
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