Court-Bouillon from Tony Bilson's Recipe Book by Tony Bilson
When something is poached it is inevitable that a portion of the flavour will escape into the liquid. Court-bouillon compensates for this loss.
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Ingredients
- 1 carrot, diced
- 1 onion, diced
- 1 stick celery, diced
- 50 g butter
- 6 parsley stalks
- 1½ tsp salt
- 1 bay leaf
- 1 sprig thyme
- 4 peppercorns
- 50 ml white wine vinegar
- 500 ml white wine
- 1 litre water
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