Simplified Veal Stock

Name: Simplified Veal Stock
Cuisine: French
Ingredients: 3 chicken stock cubes; 2 litres (3½ pints) cold water; 1 teaspoon arôme Patrelle (optional); 1 teaspoon tomato purée; 1 level teaspoon cornflour; 1 large carrot; 1 large onion; 1 tablespoon oil; bouquet garni, with plenty of parsley stalks; 100 g (3½ oz) button mushrooms; 1 calf’s foot; 1 large tomato; 15 g (½ oz) dried fungi; 1 clove

Preparation info

Difficulty
Easy

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Ingredients

1 tablespoon oil
1 large carrot
1 large onion

Europe
France
Stock
Mediterranean
Gluten-free

Method

Heat the oil in a saucepan and brown the carrot, onion and button mushrooms, all cleaned and cut into 1 cm (½ in) cubes.
Add the calf’s foot cut into eight pieces, the bouquet garni, clove, tomato, cut in half, dried fungi (ceps, morels, etc.), one teaspoon of tomato purée and a teaspoon of arôme Patrelle. Add the cold water and the chicken stock cubes. Simmer,