Court bouillon
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Onions |
| 2 | mediums | Carrots |
| 2 | mediums | Celery stalks |
| 3 | cups | Dry white wine |
| 2 | tablespoons | Salt |
| BOUQUET GARNI: | ||
| 4 | Parsley sprigs | |
| 1 | Bay leaf | |
| ½ | teaspoon | Dried thyme |
Directions
Tie the parsley, bay leaf and thyme in washed cheesecloth. Peel and mince the onions and carrots. Mince the celery. Place the minced vegetables and bouquet garni in a medium stockpot. Add the wine, salt and 8 quarts water. Bring to a boil, cover and simmer for 15 minutes.
Use for poaching lobster or whole fish (simmer for about 8 minutes, covered)
[COOKS; APRIL 1989] Posted by Fred Peters.