---------- Recipe via Meal-Master (tm) v8.02
  Categories: Basics, Bouillon, Masterchefs, New york, Tfs
       Yield: 8 servings
   2 1/2 c  Water, cold
       1 md Onion, sliced
       1    Carrot, sliced
       1    Celery, stalk, sliced
       1    Leek, (white part only),
            -- trimmed and sliced (opt)
       3    Fennel, stalks, (opt)
       1    Thyme, sprig, fresh, OR
       1 pn Thyme, dried
     1/2 ts Salt
       4    Peppercorns, white
   For Court Bouillon:
        Place water, onion, carrot, celery, leek, fennel, thyme, dill,
   salt and 4 peppercorns in a saucepan and bring to a boil.  Cover and
   simmer for 25 minutes.  Strain, and reserve the liquid.
        Source:  New York’s Master Chefs, Bon Appetit Magazine
        :  Written by Richard Sax, Photographs by Nancy McFarland
        :  The Knapp Press, Los Angeles, 1985
        Chef:  Seppi Renggli, The Four Seasons Restaurant, New York
        Owners:  Tom Margittai, and Paul Kovi
        Pastry:  Bruno Comin