Court Bouillon - Master Chefs

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Title: COURT BOUILLON - MASTER CHEFS
Categories: Basics, Bouillon, Masterchefs, New york, Tfs
Yield: 8 servings

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

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

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