*  Exported from  MasterCook  *
 
                               COURT BOUILLON
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       qt           Water
      1/2   c            Carrots, chopped
      1/2   c            Celery, chopped
    1       sm           Onion -- chopped
      1/4   c            Parsley, chopped
    1                    Bay leaf
    1       tb           Fresh thyme, chopped
    1       tb           Fresh basil, chopped
    2                    Garlic cloves
   10                    Black peppercorns
    1       t            Salt
      1/4   c            White wine vinegar
      1/4   c            White wine
 
   In a large saucepan place all of the ingredients.
   Bring the liquid to a boil and then simmer it for 30
   minutes.  Let it cool. Chef Tim Owen says: “Court
   bouillon is used mainly for cooking fish and
   shellfish. Foods that are cooked in the liquid will
   absorb the flavor of the ingredients in the bouillon.”
  
 
 
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