Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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