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Court Bouillon – Master Chefs
0
(0)
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
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
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