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Court bouillon - master chefs

Yield: 8 Servings

2 1/2 c Water cold      1 md Onion sliced
1 ea Carrot sliced      1 ea Celery stalk sliced
1 ea Leek (white part only) -- trimmed and sliced (opt)      3 ea Fennel stalks (opt)
1 ea Thyme sprig fresh OR      1 pn Thyme dried Dill
1/2 ts Salt      4 ea Peppercorns

white 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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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More