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      Title: White Wine Court Bouillon
 Categories: Stock, Basics, Ffbb, Cia
   Servings: 1

  2 1/2 qt Water; cold
  2 1/2 qt White Wine
      2 ts Salt (optional)
     12 oz Carrots; sliced
      1 lb Onions; sliced
      1 pn Dried thyme
      3    Bay leaves
      1 bn Parsley stems
    1/2 oz Peppercorns

 Combine all ingredients except the peppercorns.
 
 Simmer for 50 minutes.
 
 Add pepper corns and simmer for an additional 10 minutes.
 
 Note:

 If desired, include coriander and fennel seeds in the Court Bouillon.
 
 Variation:

 Red Wine Court Bouillon:

 Replace half of the white wine with an equal amount of dry red wine.
 
 Recipe by The New Professional Chef (6th Edition)
           The Culinary Institute of America
           John Wiley & Sons, Inc.
           ISBN: 0-471-28679-6

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