77 Nage or Court-bouillon

Main ingredients

• 50 cl (scant 1 pint) dry white wine
• 1 litre (1¾

1. Wash and peel all the vegetables.
2. Cut channels all round the carrots with a special channelling knife (optional).
3. Cut all the vegetables-carrots, white of leek, celery, small onions, shallots-into tiny slices.
4. Sauté them without fat in the covered saucepan for ten minutes to extract their juices.
5. Add the white wine, water, s