Court bouillon

Yield: 6 servings

Measure Ingredient
2 mediums Onions
2 mediums Carrots
2 mediums Celery stalks
3 cups Dry white wine
2 tablespoons Salt
4 \N Parsley sprigs
1 \N Bay leaf
½ teaspoon Dried thyme

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.

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