Cookbook:Fond blanc de veau

Cookbook | Recipes | Ingredients | French cuisine

Fond blanc de veau White veal stock
Fond brun de veau Brown veal stock


5 lb. veal shank, sawn into 2-inch lengths 2 lb. veal shin bones, sawn into 2-inch lengths 1 lb. veal marrow bones 2 lb. chicken carcasses ½ lb. onions (2 medium), medium dice 4 oz. carrots (2 medium), scraped medium dice 4 oz. celery with leaves (2 stalks), sliced 4 oz. leeks (2 medium) including 2 inches of the green part, sliced and washed thoroughly 1 large clove garlic, crushed 10 sprigs fresh parsley, bruised 2 sprigs fresh thyme 1 bay leaf ½ tsp.whole black peppercorns 1 tsp. salt


Fond blanc - White stockEdit

  1. Put the veal and chicken bones into a stock pot and cover with water to 2 inches above.
  2. Bring to a simmer of medium heat and skim off any scum as it forms. Simmer for 30 minutes. Do not boil.
  3. Add the vegetables and seasonings and simmer for 6 to 8 hours.
  4. Remove the bones with tongs or a spider and strain into another container. Rinse the pot.
  5. Strain the stock back into the stock pot through a double layer of damp cheesecloth.
  6. Place the pot in a sink of cold water and allow to cool. Refrigerate.
  7. Remove from the refrigerator and lift off the layer of fat.
  8. Divide into suitably sized portions and freeze.

Fond brun - Brown stockEdit

  • 2 medium ripe tomatoes, peeled, seeded, juiced and diced
  • ½ cup tomato purée

  1. Brown the bones and vegetables in a 400ºF (180ºC) oven in 2 tablespoons of butter turning from time to time. Do not allow them to burn.
  2. Add to the stock pot, deglaze the pan with water and add to the pot.
  3. Simmer for 30 minutes, removing scum as it forms.
  4. Add the tomato and the tomato purée and proceed with the recipe as above.


  • If the stock is not frozen it may be kept covered in the refrigerator for 3 to 4 days.