Yield: 8 servings
Measure | 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 |
\N \N | Dill |
½ teaspoon | Salt |
4 eaches | 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