Veal Stock

Preparation info

  • Makes about

    2 quarts

    • Difficulty

      Complex

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

  • About

Ingredients

  • 10 pounds veal bones, necks, and backs
  • 1 calf’s foot, split (optional)

Method

At the French Laundry, veal stock is used as a base for a number of different sauces. Unlike most recipes for veal stock, ours does not contain a step for roasting the bones. The depth of color comes from the tomatoes and tomato paste and the final reduction process. The stock is neutral and clean-flavored, with the presence of veal, but not an overwhelming flavor of it.

You will need a