Simplified Veal Stock

Preparation info
    • Difficulty


Appears in

By Michel Guérard

Published 1978

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  • 1 tablespoon oil
  • 1 large carrot
  • 1 large onion


  1. Heat the oil in a saucepan and brown the carrot, onion and button mushrooms, all cleaned and cut into 1 cm (½ in) cubes.
  2. 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,