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  Recipe Home » Misc » Court Bouillon - Master Chefs
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  Court Bouillon - Master Chefs
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 261
Ingredients:
2 1/2 cup Water, cold
1 medium Onion, sliced
1 each Carrot, sliced
1 each Celery, stalk, sliced
1 each Leek, (white part only), - trimmed and sliced (opt)
3 each Fennel, stalks, (opt)
1 each Thyme, sprig, fresh, OR
1 pinch Thyme, dried
Dill
1/2 tsp Salt
4 each 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
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