Court boullion is a fish stock made by adding an herb bouquet 
and a dash of Tarragon vinegar to the water in which fish is boiled. 
This savory liquid may be used in making the sauce to serve with 
the fish. 
Herb Butter is made by creaming butter or butter substitute 
with fresh or dried herbs. Let stand for several hours before spreading 
on sandwiches, vegetables and fish. 
Marinade is a sauce of wine or wine vinegar, herbs, salt and pepper 
in which meats are steeped before cooking. The herb flavor permeates 
the meat and the vinegar tenderizes it. Tough, strong or gamey meats 
basted with a marinade before roasting become as tender and tasty as 
the choicest cuts. 
Soupcon is another apt French term for a pinch or trace of herbs 
- in foods. 
The following suggestions and recipes are not hard and fast rules. 
The herb specified may be omitted or replaced by another according 
to your own desires. Seasoning is all a matter of taste, so add a pinch 
of herbs, then sample and add a little more if necessary. Use your 
imagination and ingenuity. If a recipe calls for an ingredient you do 
not have, substitute something of similar flavor. For instance, when 
Shallots are unobtainable use small white onions in their place. Where 
the consistency of a dish depends on the richness of cream, undiluted 
evaporated milk will give the same texture. Recipes and rules in 
cookery are only basic themes, inviting you to play your own variations. 
CANDIED ANGELICA 
Cut young stalks of Angelica in short lengths. Soak over-night 
in cold water to which a tablespoon of salt has been added. Parboil 
until the stems become quite green. Drain, while bringing a thick 
sugar syrup, (half as much water as sugar) to a boil. The Angelica 
may be cooked in this syrup until it is clear or 230 degrees F. Another 
method is to pour the boiling sugar over the stems and let stand over- 
night. In the morning the syrup is poured off, boiled up again with 
a little more sugar and again poured over the Angelica. This is re- 
peated for three days until the stalks are clear and tender. A few 
Angelica stalks cooked with rhubarb or rhubarb jam adds a piquant 
tang. , 
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