Court Bouillon With Dry White Wine Recipe
Ingredients
| Water | 1 Quart | |
| Dry white wine | 1 Quart | |
| 5 or 6 black peppercorns | ||
| Onion | 1 Medium, thinly sliced | |
| 1 large leek, thinly sliced, or another medium onion | ||
| Carrot | 1 Large, thinly sliced | |
| Stalk celery | 1 , thinly sliced | |
| Parsley sprigs | 8 | |
| 2 thyme sprigs or 1/2 teaspoon dried leaf thyme, crumbled | ||
| Bay Leaf | 1 | |
| Salt | 1 Teaspoon | |
Directions
Combine all ingredients in a large kettle.
Bring to a boil.
Reduce heat; simmer 30 minutes.
Place a strainer over a large bowl; line with a double thickness of cheesecloth.
Pour liquid through cheesecloth.
Discard vegetables and herbs.
Bring to a boil.
Reduce heat; simmer 30 minutes.
Place a strainer over a large bowl; line with a double thickness of cheesecloth.
Pour liquid through cheesecloth.
Discard vegetables and herbs.
Chef
