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Court Bouillon

21st.Century.Chef's picture
<p><a href="http://www.flickr.com/photos/notafish/7710512542/">Image Credit</a></p>
Ingredients
  Onions 2 Medium, roots removed , coarsely chopped (Unpeeled Ones)
  Parsley sprigs 3
  Dried tarragon 1 Teaspoon
  Dried thyme 1 Teaspoon
  Bay leaves 2
  Black peppercorns 12
  Mace blade 1
  White wine 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Lime 1⁄2 , rind and juice
Directions

MAKING
1. In a large pan, place all the ingredients with one liter of cold water and bring to the boil. Lower heat and skim the fat. Simmer for 30 minutes, half-covered, skimming constantly as the scum forms.
2. Strain and cool for use

SERVING
3. Use as required in soups, casseroles etc

TIP
Use within 1-1 1/2 months

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Method: 
Simmering
Drink: 
Wine
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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