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Court Bouillon - Master Chefs

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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 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
 
  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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