Golden Veal Stock

Name: Golden Veal Stock (Fond blond de veau)
Yield: For one litre (1¾ pints) of stock
Cuisine: French
Ingredients: 1 whole clove garlic, crushed; 2 fresh tomatoes, deseeded; 100 g (3½ oz) mushrooms all cut into mirepoix dice; 1 kg (2¼ lb) broken veal bones (shin and knuckle bones); 1 tablespoon tomato purée; 50 g (1¾ oz) onions mirepoix dice; 1 bouquet garni; 7 tablespoons dry white wine; 2 litres (3½ pints) cold water; ½ teaspoon chervil; 15 g (½ oz) celery; 100 g (3½ oz) carrots all cut into mirepoix dice; 50 g (1¾ oz) uncooked ham; 500 g (1 lb) beef trimmings; ½ teaspoon tarragon; 1 chopped shallot

Fond blond de veau

Preparation info

For
one litre
of stock

Difficulty
Easy

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Ingredients

1 kg (2¼ lb) broken veal bones (shin and knuckle bones)
50 g

Europe
France
Stock
Gluten-free
Mediterranean

Method

Brown the bones in a roasting dish in a very hot oven for 15 minutes, without fat (‘à sec’). Turn them several times with a metal spoon whilst they are browning.
Add the ham, trimmings, carrots, mushrooms, onions, celery, garlic and shallot, return the dish to the oven and allow the vegetables to sweat (cook without browning) for 5 minutes.
Put the bo