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This International sauce features Veal Bones, Cut Up, Cold Water, Onions, Quartered. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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White Or Veal Stock
Description
This International sauce features Veal Bones, Cut Up, Cold Water, Onions, Quartered. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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And Cut Up 1 Stalk Celery, Split 3 lg Leeks, Well Washed And -Split.
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Several Sprigs Of Fresh -Thyme Several Sprigs Of Fresh -Parsley 10 Whole Peppercorns White stock is generally used as a base for delicately flavored sauces.
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This stock adds little or no color to the final sauce.
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Place the bones and water in a large stock kettle.
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Bring to a boil and skim well.
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Add the remaining ingredients, turn the heat down to low, and simmer for 3 1/2 to 4 hours.
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Strain through a cheesecloth lined strainer and allow to cool; then skim off the fat, and chill.
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The cold stock will be quite gelatinous.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1021.2kcal
- % Daily Value *
- Total Fat 34.2g53%
- Saturated Fat 12.5g63%
- Cholesterol 459.7mg154%
- Sodium 445.3mg19%
- Total Carbohydrate 12.2g5%
- Dietary Fiber 2.9g12%
- Sugars 5.6g
- Protein 154.5g309%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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