The court-bouillon

• 2 or 3 carrots, about 1/3 pound
• 1 leek, about 1/4 pound
• 3 ribs celery, about 1/4 pound, trimmed
• 1 small onion, about 1/4 pound, peeled and chopped
• 12 tail ends of parsley
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 10 anise seeds
• 1 clove garlic, peeled
• 1 sliver lemon peel
• Salt to taste if desired
• 12 peppercorns, lightly crushed
• 1 cup dry white wine
• 12 cups water

1. Peel carrots and cut into chunks.
2. Put in saucepan.
3. Trim off ends of leek and cut it into 1-inch lengths.
4. Cut celery into 1-inch lengths.
5. Add leeks and celery and onion to pot.
6. Tie parsley tails, thyme and bay leaf into a bundle and add this.
7. Add anise seeds, garlic, lemon peel, salt, peppercorns, wine and water.
8. Bring to boil.
9. Let simmer 20 minutes.

carrots, celery, onion, parsley, thyme, bay leaf, anise seeds, clove garlic, lemon peel, salt, peppercorns, white wine, water

Taken from cooking.nytimes.com/recipes/10103 (may not work)