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Medium
Published 1965
Combine first 8 ingredients in a large saucepan or stockpot; bring to a boil; skim; lower heat and simmer for 1½ hours, skimming surface of stock from time to time. Strain stock; pour back into a clean saucepan and cook over a high heat, stirring from time to time, until strained stock is reduced to half the original quantity.
Make a roux with clarified butter and flour; cook unt