Court-bouillon
- 1 leek
- 2 carrots
- 1 onion
- 2 sticks celery
- 1 bunch parsley
- 2 sprigs thyme
- 1/4 bay leaf
- 1 clove
- 2 cups (480 ml) of white wine
- Salt
- 5 peppercorns
Instructions
Peel the leek, the carrots, and the onion. Wash the celery and the herbs. Quarter the leek lengthwise and tie it up with the celery stalks and the bay leaf. Stick the clove into the onion. Put the bouquet garni, carrots, onion, white wine, 2 heaping cups (500 ml) water, salt to taste, and the peppercorns into a saucepan. Bring the mixture to a boil and cook for 20 minutes. Allow it to cool, then store in the refrigerator.
This recipe was originally published in "My Best Paul Bocuse" (Éditions Alain Ducasse). See all credits
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