- Fond de veau
- For around 4ltr unreduced stock
- Sunflower oil
- butter
- 5k veal bones
- One calf’s foot cut in two (blanched)
- Carrots cleaned not peeled
- Onion
- White wine dry
- Celery
- Tomato fresh or puree for red stock
- Button mushrooms
- Bouquet garni
- Head of garlic
- Parsly
- Chervil
- Tarragon
- thyme
- Cold water
Fond de veau
Ingredients
Method
Roast the bones and calf’s feet in the oil when brown add the butter carrots and onions
When all is caramelized remove from heat and take out the bones and veg and in to a stock pot drain of the grease and deglaze the tray with the wine and reduce by half then pour into stock pot and add water bring to quick boil skim and reduce heat then add the rest of the ingredients simmer for 4 hours then add herbs infuse pass and cool reduce further for demi glace and glace
(skim when needed r)
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