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: =================== 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