Daniel Vézina’s Court Bouillon

Instructions

1. 1

   Peel and cut the carrot into slices.

2. 2

   Peel the onion, cut in half, and slice thinly.

3. 3

   Clean the celery and slice thinly.

4. 4

   In a saucepan, sauté the vegetables in the clarified butter.

5. 5

   Add the water, thyme, peppercorns, and bay leaves.

6. 6

   Bring to a boil for a few minutes and add the lemon slices at the last minute.