Court Bouillon

Ingredients
6 Carrots about 1 pound
3 stalks of Celery
3 small Onions sliced about 1/2 pound
6 Shallots sliced
1 whole head Garlic unpeeled
1 branch fresh Thyme (1/2 teaspoon dried thyme may be substituted Ed.)
1 branch fresh Tarragon (1/2 teaspoon dried tarragon my be substituted Ed.)
1 Bay Leaf
1 fresh Sage Leaf (1/4 teaspoon dried sage may be substituted Ed.)
10 sprigs Parsley
1 Leeks green leaves only
5 White Peppercorns slightly crushed
1 small dried Red Pepper crumbled
3 Coriander Seeds
2 Star Anise Pods
2 Cloves
3 quarts cold Water
2 heaping tablespoons coarse Salt

Method

Cut carrots and celery into julienne strips about 2 inches long. Place them in a large casserole, or kettle, with the sliced onions and shallots.

Separate the garlic cloves, but leave them unpeeled. Pierce each clove with the point of a knife, then add to the casserole.

Wrap the herbs in the green leaves of the leek and tie them together with a string. Tie the remaining spices in a small sack of cheesecloth.

Place the herbs and spices in the casserole, add water, and salt.

Slowly bring the liquid to a rolling boil, then boil, continuously, for 4 minutes.

This court-bouillon may now be used in two ways:

1: for cooking fish

2: using only the vegetables, drained as a garniture, moisten them with white wine (preferably a Sancerre), and make a liaison by beating in small peices of butter over high heat. Both aspects of this recipes may be used for poaching crayfish, scallops, shrimp or fish.