Cookbook:Fond Blanc de Veau
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|Fond Blanc de Veau|
- 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 (2 medium) onions, in medium dice
- 4 oz (2 medium) carrots, peeled and in medium dice
- 4 oz (2 stalks) celery with leaves, sliced
- 4 oz (2 medium) leeks 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
- 2 medium ripe tomatoes (for brown stock only), peeled, seeded, juiced, and diced
- ½ cup tomato purée (for brown stock only)
Fond blanc (white stock)Edit
- Put the veal and chicken bones into a stock pot, and add enough water to cover the bones by 2 inches.
- Bring to a simmer over medium heat, and skim off any scum as it forms. Simmer for 30 minutes—do not boil.
- Add the vegetables and seasonings and simmer for 6 to 8 hours.
- Remove the bones with tongs or a spider and strain into another container. Rinse the pot.
- Strain the stock back into the stock pot through a double layer of damp cheesecloth.
- Place the pot in a sink of cold water and allow to cool. Refrigerate.
- Remove from the refrigerator and lift off the layer of fat.
- Divide into suitably sized portions and freeze.
Fond brun (brown stock)Edit
- Brown the bones and vegetables in a 400°F (180°C) oven in 2 tablespoons of butter, turning from time to time. Do not allow them to burn.
- Add bones and vegetables to the stock pot, then deglaze the browning pan with water, and add it to the pot.
- Simmer for 30 minutes, removing scum as it forms.
- Add the tomato and the tomato purée and proceed with the recipe as above.
Notes, tips, and variationsEdit
- If the stock is not frozen it may be kept covered in the refrigerator for 3 to 4 days.