Name: Court Bouillon - Master Chefs
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

Churches whose spiritual and historical roots are in the Reformation period of the sixteenth century have edifices for worship that are simple and seemingly empty. Apart from pulpit, pews, a baptismal font or baptistry, and a communion table, the building is empty. True, but on the pulpit in full view of any worshiper is the open Bible. The people worship God by receiving and responding to the proclamation of the Word. They worship not the Word but God who is addressing them through the Scriptures.

Simon Kistemaker

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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