Cooking Recipe Court Bouillon - Master Chefs
Recipe Ingredients
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
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