Fish poached in court bouillon from James Beard's Theory & Practice of Good Cooking by James A. Beard

  • whole fish
  • court bouillon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe suggests using the book's recipe for "Court bouillon 2" for large fish such as red snapper, salmon, and stripped bass.

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