Hi, Debby, I'm thinking what the author means is if you don't have 2 quarts
fish stock (8 cups, liquid measures rather than dry measures) you should use
the equivalent amount of water plus a chopped onion and lemon juice to give
it a good flavor. Regards, Kim.
-----Original Message-----
From: bksvol-discuss-bounce@xxxxxxxxxxxxx
[mailto:bksvol-discuss-bounce@xxxxxxxxxxxxx] On Behalf Of Debby Franson
Sent: Tuesday, December 22, 2009 6:18 AM
To: bksvol-discuss@xxxxxxxxxxxxx
Subject: [bksvol-discuss] I need help with an ingredient amount, please.
Hi everyone!
I'm proofreading CookWise The Hows & Whys of Successful Cooking with over
230 Great-Tasting Recipes by Shirley O. Corriher.
In the recipe:
Triple-Layered Fillets in Golden Beurre Blanc
on page 299, one line has something I can't figure out. Otherwise, it is a
beautiful scan. How much water is called for?
The line is:
About 2 quarts Fish Stock (page 269) o: water with 1 onion, quartered, and
1 lemon, quartered
Thanks a lot!
Debby
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