| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Basics, Bouillon, Masterchefs, New york, Tfs | 8 | Servings | ||
INGREDIENTS
| 2 1/2 | c | Water, cold |
| 1 | md | Onion, sliced |
| 1 | Carrot, sliced | |
| 1 | Celery, stalk, sliced | |
| 1 | Leek, (white part only), trimmed and sliced (opt) | |
| 3 | Fennel, stalks, (opt) | |
| 1 | Thyme, sprig, fresh, OR | |
| 1 | pn | Thyme, dried |
| Dill | ||
| 1/2 | ts | Salt |
| 4 | Peppercorns, white |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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