Yield: 1 gallon
|
Water |
6 qt |
| Onions | 2 lb |
| Carrots | 1 lb |
|
Celery |
1 lb |
|
White wine |
8 fl oz |
| Salt | 2 tbsp |
| Standard sachet d'epices | 1 ea |
The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: library@culinary.edu