Court Bouillon

Servings: 6
Ingredients:

2 md Onions
2 md Carrots
2 md Celery stalks
3 c  Dry white wine
2 tb Salt
BOUQUET GARNI:
4    Parsley sprigs
1    Bay leaf
1/2 ts Dried thyme

Tie the parsley, bay leaf and thyme in washed cheesecloth. Peel and mince
the onions and carrots. Mince the celery. Place the minced vegetables and
bouquet garni in a medium stockpot. Add the wine, salt and 8 quarts water.
Bring to a boil, cover and simmer for 15 minutes.

Use for poaching lobster or whole fish (simmer for about 8 minutes,
covered)

[COOKS; APRIL 1989] Posted by Fred Peters.