Jus de Veau Lié

Name: Jus de Veau Lié
Yield: FFR
Cuisine: French
Ingredients: ¼ cup Sercial Madeira or fino sherry; 3 cups Primary Veal Stock, heated to a simmer; ¼ cup Sercial Madeira or fino sherry; ¼ cup cold Primary Veal Stock, fat free, reduced or not as needed; 1⅓ teaspoons potato starch; ¾ cup Primary Veal Stock, heated to a simmer; 1 tablespoon Sercial Madeira or fino sherry; 1 tablespoon Sercial Madeira or fino sherry; ¾ cup cold Primary Veal Stock, fat free, reduced or not as needed; 5¼ teaspoons potato starch

Preparation info

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Prepared with excellent primary veal stock, jus de veau lié is one of the modern replacements for espagnole sauce. Do not freeze jus de veau after it has been bound with the starch. Keep refrigerated only for up to 2 weeks and reboil any that is left over at three-day intervals.

Ingredients

For 1 cup

¼ cup cold Primary Veal Stock, fat free, reduced or not as needed
1⅓ teaspoons potato starch

Europe
France
Sauce
Gluten-free
Mediterranean

Method

Mix the cold stock and starch into a slurry. Stir this into the simmering stock until thickened. Remove from the heat and add the wine. Use as recommended above.