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     Title: White Wine Court Bouillon
Categories: Stock, Basics, Ffbb, Cia
  Servings: 1

 2 1/2 qt Water; cold
 2 1/2 qt White Wine
     2 ts Salt (optional)
    12 oz Carrots; sliced
     1 lb Onions; sliced
     1 pn Dried thyme
     3    Bay leaves
     1 bn Parsley stems
   1/2 oz Peppercorns

Combine all ingredients except the peppercorns.

Simmer for 50 minutes.

Add pepper corns and simmer for an additional 10 minutes.

Note:

If desired, include coriander and fennel seeds in the Court Bouillon.

Variation:

Red Wine Court Bouillon:

Replace half of the white wine with an equal amount of dry red wine.

Recipe by The New Professional Chef (6th Edition)
          The Culinary Institute of America
          John Wiley & Sons, Inc.
          ISBN: 0-471-28679-6

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