Food
Court Bouillon
By Yankee Magazine|Aug 17 2007|
Ingredients
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
Instructions
Melt the butter in a skillet, add the vegetables and sauté for 5 minutes. Add the remaining ingredients and boil for 5 minutes. Strain.
