Court bouillon - master chefs

8 servings

Ingredients

Quantity Ingredient
2½ cup Water, cold
1 medium Onion, sliced
1 each Carrot, sliced
1 each Celery, stalk, sliced
1 each Leek, (white part only), trimmed and sliced (opt)
3 eaches Fennel, stalks, (opt)
1 each Thyme, sprig, fresh, OR
1 pinch Thyme, dried
Dill
½ teaspoon Salt
4 eaches Peppercorns, white

Directions

For Court Bouillon: =================== Place water, onion, carrot, celery, leek, fennel, thyme, dill, salt and 4 peppercorns in a saucepan and bring to a boil. Cover and simmer for 25 minutes. Strain, and reserve the liquid.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin

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