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2 liters
Easy
1 hr 30
Prepare your mise en place.
Place the beef or veal stock in a heavy russe over medium–high heat. Bring to a boil and skim off any particles or foam that rises to the top. Remove from the heat and set aside to cool.
Place about 5 grams (1 teaspoon) of the butter in a rondeau over medium heat. Add the bacon and sauté for about 5 minutes or until the bacon has