Le Cordon Bleu

Fonds Brun de Veau —Brown Stock

Veal

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Preparation info
  • Yield:

    1½-2 gallons

    • Difficulty

      Easy

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About

In fonds brun de veau, as with other stocks, it is important to start the process with cold water because this causes the soluble proteins on the bones to form larger clumps that are easier to skim off.

Ingredients

U.S. Metric
2 pcs

Method

  1. Preheat the oven to 400°F to 450°F (205°C to 230°C).
  2. Cut two onions in half horizontally and burn the cut sides directly on the stovetop. Set aside. Heat a small sauté pan over medium heat. Cut the garlic head in half and brown the cut sides in the sau

Photos