Title: Court Bouillon
Categories: Sauce
Yield: 1 Servings
| 1 | qt | Water |
| 1 | | Onion, peeled and sliced |
| 1 | | Carrot, trimmed and sliced |
| 2 | | Celery stalks, trimmed and s |
| 1 | | Bay leaf |
| 2 | | Sprigs parsley |
| 10 | | Peppercorns |
| 2 | | Sprigs thyme |
| 1/2 | ts | Salt |
| 2 | c | Dry white wine |
BRING THE WATER TO A BOIL with the onion, carrot, celery, bay leaf,
parsley, peppercorn, thyme and salt. Simmer for 20 minutes, uncovered, add
the wine and simmer for 15 minutes more, uncovered. Strain before using.
Makes 1 quart. Note: The court bouillon can be reused; strain it between
uses. The court bouillon can be frozen for up to six months.