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Brown Veal Stock
Book Information
The Professional Chef (8th Edition)
Page: 352
Ingredients
Bay Leaf
Carrot
Celery
Onion
Parsley Stem
Peppercorns
Thyme
Tomato Paste
Veal Bones
Vegetable Oil
This recipe is used in the following recipes:
Apple Cider Sauce
Beef Goulash
Beef Stew
Braised Oxtails
Braised Short Ribs
Braised Veal Breast with Mushroom Sausage
Cassoulet
Curried Goat with Green Papaya Salsa
Demi-Glace
Espagnole Sauce
Jus de Veau Lié
Osso Buco Milanese
Pork Goulash
Pork Roast with Jus Lié
Roast Duckling with Sauce Bigarade
Sauerbraten
Standing Rib Roast au Jus
Veal Shoulder Poêlé
Yankee Pot Roast
Tags
Stocks