Cut the trimmings into 1 ½-inch (4-cm) cubes. Peel and quarter the onion. Heat the olive oil in a saucepan; add the trimmings and bones and brown. Lower the heat. Add the butter, onion, and crushed garlic clove and brown lightly without burning. Discard the fat in the saucepan. Deglaze* and reduce, using a quarter of the fond blanc; repeat this procedure two more times. Moisten with the remainder of the fond blanc; cook gently for 3 hours. Strain the pan contents using a colander.
Then, strain the jus base using a fine-mesh chinois. When cool, refrigerate.
Cut the trimmings into 1 ½-inch (4-cm) cubes. Peel and slice the shallots
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