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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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