2 1/2 c Water, cold

1 md Onion, sliced

1 ea Carrot, sliced

1 ea Celery, stalk, sliced

1 ea Leek, (white part only),

-- trimmed and sliced (opt) 3 ea Fennel, stalks, (opt)

1 ea Thyme, sprig, fresh, OR

1 pn Thyme, dried

Dill 1/2 ts Salt

4 ea 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

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