Recipe - Court Bouillon - Master Chefs

2 One half cup Water, cold
1 md Onion, cut or sliced up
1 Carrot, cut or sliced up
1 Celery, stalk, cut or sliced up
1 Leek, (white part only),
trimmed and cut or sliced up (opt)
3 Fennel, stalks, (opt)
1 Thyme, sprig, fresh, OR
1 pn Thyme, dried
Dill
One half teaspoon Salt
4 Peppercorns, white

For Court Bouillon:
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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/mmgcny.zip