Free Recipe Court Bouillon – Master Chefs

Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8

Ingredients for Court Bouillon – Master Chefs Recipe

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

Court Bouillon – Master Chefs Preparation

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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