1 Golden Veal Stock

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

Fond Blond de Veau

Preparation info

For
one litre
of Fond

Difficulty
Medium

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

2 litres (3½ pints) cold water
1 kg (2¼

Europe
France
Stock
Gluten-free
Mediterranean

Method

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