The Golden Egg Extraordinary Gourmet Food

André Soltner The Lutéce Cookbook

Whole Goats and Pigs Dried Mushrooms Foie Gras

Deli	Butcher	Produce	Pantry	Cookbooks	Recipes

	About The Golden Egg  |  Home  |  Information Sheets									View Cart  |  Check Out

The Lutèce Cookbook André Soltner with Seymour Britchky [Buy Me]

Fond de Veau, ou d'Agneau
Veal stock, or lamb stock

This recipe yields about 3 cups of stock, but you may double it if you wish, and store the extra stock in the refrigerator for up to 3 days. Or you may reduce the extra stock to < its volume, store it in the refrigerator for up to 4 weeks, then dilute it when you need it.

Ingredients

2 lbs. veal (or lamb) bones, cut in small pieces

1/2 tablespoon peanut oil

1/2 cup chopped onions in 1/2 inch cubes

1/2 cup chopped carrots in 1/2 inch cubes

1/2 chopped celery in 1/2 inch cubes

1 ample tablespoon tomato puree

1 cup dry white wine

2 garlic cloves, unpeeled

1 bouquet garni

1 tablespoon salt

Scant 1/2 teaspoon cracked pepper.

Yield: about 3 cups

Instructions

1. Preheat the oven to 400°.

2. Put the bones and oil in a roasting pan. Put the roasting pan in the preheated oven until the bones are nicely browned - about 18 minutes. Turn the bones from time to time while they are roasting.

3. When the bones are browned, add the onions, carrots, celery, and tomato puree, and stir everything together. Return the pan to the oven for 5 minutes more. The vegetables should barely brown, but no more. (If the vegetables brown too much, the Fond will be bitter.)

4. With a skimmer or slotted spoon, piece by piece, remove the solids from the roasting pan, and put them in a pot. Discard all fat from the roasting pan.

5. Add the wine to the roasting pan, and bring it to the boil on top of the stove. With a wooden spatula, scrape loose the solids that adhere to the pan. Add this liquid to the pot.

6. Add the garlic, bouquet garni, salt, pepper, and water to cover. Bring to the boil, skim the foam from the liquid, and cook gently, on top of the stove, partly covered, for about 4 hours. From time to time skim the grease from the surface of the liquid. Strain through a fine sieve.

Golden Egg Products Deli Butcher Produce Pantry Cookbooks Recipes About The Golden Egg  |  Home  |  Recipes  |  Information Sheets Copyright © 2000 Internet Productions. All rights reserved. Contact Us