Golden Veal Stock

Fond blond de veau

Preparation info
  • For

    one litre

    of stock
    • Difficulty


Appears in

By Michel Guérard

Published 1978

  • About


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


  1. 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.
  2. 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.
  3. Put the bo