James Peterson

Court-Bouillon Gelée

Preparation info
  • Yield:

    3 quarts

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

veal foot, split in half lengthwise, blanched, and drained 1

Method

  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 <