Recipe - Court Bouillon

2 qt Water
One half cup Carrots, chopped
One half cup Celery, chopped
1 small Onion; chopped
One fourth cup Parsley, chopped
1 Bay leaf
1 tablespoon Fresh thyme, chopped
1 tablespoon Fresh basil, chopped
2 Garlic cloves
10 Black peppercorns
1 teaspoon Salt
One fourth cup White wine vinegar
One fourth cup White wine

In a large saucepan place all of the ingredients. Bring the liquid to a
boil and then simmer it for 30 minutes. Let it cool. Chef Tim Owen says:
"Court bouillon is used mainly for cooking fish and shellfish. Foods that
are cooked in the liquid will absorb the flavor of the ingredients in the
bouillon."

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini