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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:
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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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