165—Court-bouillon with Red Wine

Use the same quantities as for court-bouillon with white wine, taking care—

1. To replace white wine by excellent red wine.

2. To add four oz. of minced carrots.

3. To apportion the wine and water in the ratio of two-thirds to one-third.

Preparation.—The same as that of the former, with the same time for boiling.

Remarks.—If the court-bouillon is to be reduced, the salt should be less accordingly. When the court-bouillon with red wine is to constitute an aspic stock, fish fumet with enough gelatine takes the place of the water.

The uses of court-bouillon with red wine are similar to those of the white-wine kind.