19 Jus de Veau Lié

Name: Jus de Veau Lié (Thickened Veal Gravy)
Yield: To make 1 litre (1¾ pt or 4½ U.S. cups)
Cuisine: France
Ingredients: 4 litres (7 pt or 8¾ U.S. pt) Brown Veal Stock 30 g (1 oz) arrowroot; 4 litres (7 pt or 8¾ U.S. pt) Brown Veal Stock 30 g (1 oz) arrowroot

Thickened Veal Gravy

Preparation info

To make
1
litre

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

4 litres (7 pt or 8¾ U.S. pt) Brown Veal Stock

Europe
France
Sauce
Gluten-free

Method

Preparation

Bring the stock to the boil then allow it to reduce by three-quarters to yield 1 litre (1¾ pt