Jean Troisgros, Pierre Troisgros

Dark Veal Stock

Fond de veau brun

Preparation info
  • For

    1 litre

    stock
    • Difficulty

      Complex

    • Ready in

      2 hr

Appears in
top 1000The Nouvelle Cuisine of Jean and Pierre Troisgros
The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

  • About

Ingredients

  • 1 kg (2¼ lb) veal bones, chopped into pieces by the butcher
  • 100 g (3½

Method

  1. Put the bones in a roasting tin and brown them in a hot oven.
  2. Put the bones into a large saucepan with the vegetables, garlic and herbs. Do not add any salt. Almost fill the pan with water, bring to the boil and skim.
  3. Boil gently but steadily for 2 to 4 hours. Skim frequently and add cold water when necessary to keep the bones covered. At the end of t