167—Special Court-bouillon, or Blanc

This preparation is a genuine court-bouillon, though it is not used in cooking fish.

Gradually mix the flour and the water; add the salt and the lemon juice, and pass through a strainer. Set to boil, and stir the mixture the while, in order to prevent the flour from precipitating; as soon as the boil is reached, immerse the objects to be treated. These are usually calf’s head or foot, previously No. 273, Blanchings; sheep’s trotters, cocks’ kidneys or combs, or such vegetables as salsify, cardoon, &c.