This concentrated stock has a fairly neutral taste because it is concentrated by reduction, which makes it an excellent backdrop for brown sauces. A more savory version can be prepared by repeating the recipe four times, omitting the vegetables for the last two, and moistening the meat with the stock from the previous batch. This may sound extravagant, but the cost is actually the same because the yield is four times greater.
|large bouquet garni|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.