Court-Bouillon Gelée

Preparation info

  • Difficulty


  • Yield:

    3 quarts

Appears in


By James Peterson

Published 1991

  • About


veal foot, split in half lengthwise, blanched, and drained 1 1
water 4 qt 4 L
onion, 1 large, chopped 8 oz 225 g
leeks, including several inches of green, chopped 2 2
carrots, 2 medium, chopped 8 oz 250 g
garlic cloves, chopped 2 2
fennel bulb, chopped 1 small 1 small
fresh tarragon, chopped 3 sprigs 3 sprigs
fresh parsley, chopped ½ bunch ½ bunch
fresh thyme, chopped 2 sprigs 2 sprigs
egg whites 4 4
juice of 2 to 3 limes or lemons, or verjuice to taste to taste
salt and pepper to taste to taste


  1. Combine the blanched veal foot with the water and simmer it for 6 hours. Skim carefully, adding cold water from time to time to compensate for evaporation.
  2. Combine the onion, leeks, carrots, garlic, fennel, tarragon, parsley, and thyme. Add the egg whites and lime juice. Thoroughly work in the egg whites with a wooden spoon or clean hands. Place in a 6- to 8-quart (6 to 8 liter) stockpot.
  3. If the gelée stock was chilled, heat it just enough to melt it and facilitate pouring. Stir the lukewarm veal gelée stock into the clarification.
  4. Slowly bring the mixture to a low simmer. Allow it to simmer for 20 minutes.
  5. Cut into the raft of coagulated egg white that forms on the surface with a spoon to make sure the liquid beneath is clear.
  6. Gently pull out the bulk of the coagulated egg white with a skimmer and discard. Strain the stock through a coarse strainer and again through a wet napkin or a cheesecloth-lined chinois.
  7. Chill some of the gelée stock to verify its consistency. If it is too stiff, thin with court-bouillon. If the gelée is too light, add additional reduced and especially gelatinous veal gelée or commercial gelatin. (The mixture can also be reduced, but much of its vitality will be lost.)
  8. Season with salt and pepper, and adjust the acidity of the gelée stock if necessary.