Fond brun or demi-glace

Name: Fond brun or demi-glace (Brown Sauce)
Yield: About 3 cups,
Cuisine: France
Ingredients: 3 pounds veal bones, cracked; 1 cup coarsely chopped celery with a few leaves; ½ teaspoon thyme; 1 cup thinly sliced carrots; 1½ cups coarsely chopped onion; 16 cups water; 16 parsley stems tied in a bundle with 1 bay leaf; 16 parsley stems tied in a bundle with 1 bay leaf; 16 peppercorns, crushed

Brown Sauce

Preparation info

About
3 cups
,

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

3 pounds veal bones, cracked
1 cup coarsely chopped celery with a few leaves
½

Europe
France
Sauce
Spicy
Gluten-free
Mediterranean

Method

Preheat the oven to 400 degrees.
Arrange the bones in one layer over a baking dish (a dish that measures about 18×12×2½ inches is suitable). Place the dish on th