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1 Golden Veal Stock
Fond Blond de Veau
Preparation info
- For
one litre
of Fond - Difficulty
Medium
Appears in
Published 1986
Ingredients
2 litres 3½ pints 1 kg 2¼
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.
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