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Court Bouillon




Source of Recipe


Seppi Renggli, The Four Seasons Restaurant, New York


List of Ingredients




2 1/2 c Water, cold
1 md Onion, sliced
1 ea Carrot, sliced
1 ea Celery, stalk, sliced
1 ea Leek, (white part only),
-- trimmed and sliced (opt)
3 ea Fennel, stalks, (opt)
1 ea Thyme, sprig, fresh, OR
1 pn Thyme, dried
Dill
1/2 ts Salt
4 ea Peppercorns, white


Recipe



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.