White Veal Stock

Name: White Veal Stock (Fond blanc de veau)
Yield: Makes 1 litre (1¾ pt)
Cuisine: Swiss
Ingredients: 1 kg (2¼ lb) finely chopped raw veal bones, cut into small pieces, and blanched; 2 litres (3½ pt) water; 50 g (2 oz) white bouquet garni (onion, white of leek, celeriac and herbs, tied together); 50 g (2 oz) white bouquet garni (onion, white of leek, celeriac and herbs, tied together); 50 g (2 oz) white bouquet garni (onion, white of leek, celeriac and herbs, tied together); 50 g (2 oz) white bouquet garni (onion, white of leek, celeriac and herbs, tied together); 50 g (2 oz) white bouquet garni (onion, white of leek, celeriac and herbs, tied together); salt and freshly ground pepper; salt and freshly ground pepper

Fond blanc de veau

Preparation info

Makes
1
litre

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Calves’ feet and/or veal trimmings may be used instead of, or as well as, veal bones.

Ingredients

1 kg (2¼ lb) finely chopped raw veal bones, cut into small pieces, and blanched
2 litres (

Europe
France
Switzerland
Stock
Gluten-free

Method

Place the blanched bones in cold water, bring to the boil and skim.
Add the bouquet garni and seasoning.
Leave to simmer for 2 hours, occasionally skimming and removing the fat.
Strain the stock through a cloth or fine sieve, allowing it to drip, and season to taste.