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Court Bouillon

Court Bouillon
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  • 3 tablespoons butter
  • 1 onion, minced
  • 1 stalk celery, minced
  • 1 carrot, chopped
  • 1/2 cup vinegar
  • 2 sprigs parsley, minced
  • 1 quart boiling water
  • 1 bay leaf
  • 8 whole cloves
  • 4 peppercorns


Melt the butter in a skillet, add the vegetables and sauté for 5 minutes. Add the remaining ingredients and boil for 5 minutes. Strain.
Updated Friday, August 17th, 2007

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