Court-Bouillon for Hors-d'Oeuvre
Author: Germaine
Recipe type: Stock
Cuisine: French
Serves: 1 Quart
1. Pour légumes à la Grecque - For marinated vegetables
Ingredients
- 4 cups water
- ½ cup of olive oil
- juice of 2 lemons
- 6 peppercorns
- 10 whole coriander
- a bouquet garni made with parsley, celery, fennel, bay leaf, thyme
Instructions
- Combine all the ingredients, bring to a boil and simmer for 20 minutes.
- Use for all vegetables named "à la grecque".