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Recipe by: gauti
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See below ingredients and instructions of the recipe
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:
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
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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