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