Court Bouillon - Master Chefs

Servings: 8
Ingredients:

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