|Ingredients for Court Bouillon|
From Mastering the Art of French
Cooking, Volume I
Recently, we made this dish and wondered about the term court bouillon. We could just as well have wondered why a French vegetable preparation is called Greek -- à la grecque. But we know better than to ask about why the French give things the names that they do. A la grecque is just the French term for things cooked in a broth of lemon juice, olive oil, coriander/cilantro, etc. As the New York Times says: "Despite the name, vegetables à la grecque is French through and through." (The article advances the unlikely theory that 15th century refugees from the Ottoman Empire introduced this combination of flavors to the French, but never mind.)
|Julia Child’s recipe for|
Champignons à la Grecque
"Because it’s cooked for a half an hour at most, a court bouillon never reaches the same level of flavor or complexity as a full-term stock. This sounds like a negative, but a court bouillon is actually useful for cooking mild-flavored things like fish or vegetables. In these cases, a full stock would tend to overshadow the natural flavors of the food, but a court bouillon gives just right balance of flavor and delicacy."This Wordy Wednesday blog post copyright © 2020 mae sander for maefood dot blogspot dot com. If you read this at another site, it's been pirated.