in boiling water (1:10), vigorously boil for 2 minutes, drain, rinse bones first with hot, then with cold water.
Cut vegetables into thumb size pieces.
Place veal bones / veal / calf’s feet in a pan, cover with 1.4 l (2 1/2 pt or 6 U.S. cups) of cold water, season with salt, slowly bring to the boil, skim frequently.
Reduce heat, gently boil for 1 hour, then add spices and vegetables and continue to softly boil for another 30 minutes to 1 hour.
Pass through a coarse sieve first, then through a very fine tea strainer or through a cheesecloth. Season to taste with salt.
Fond de Veau Blanc – White Veal Stock
Fond de Veau Blanc is the base for Velouté de Veau or, respectively, Sauce Allemande. Reducing Fond de Veau will result in a white meat glaze.
1. Prepare, wash and trim vegetables. Tie up vegetables into a bouquet garni.
2. Add bones to water at full rolling boil.
3. Also add meat and calf’s feet. Bring to a quick boil and drain off.
4. Rinse bones, meat and calf’s feet, first with hot, then with cold water, then place in pot with cold water.
5. Bring to the boil and gently boil for 1.5 hours. Skim and degrease frequently.
6. Add vegetables.
7. Add spices 30 minutes before straining and let boil together.
8. Season Fond de Veau Blanc with salt. Continue to gently boil for another 30 minutes to 1 hour.
9. Pass Fond de Veau Blanc at the end through a cheesecloth.
1. Prepare, wash and trim vegetables. Tie up vegetables into a bouquet garni.
2. Add bones to water at full rolling boil.
3. Also add meat and calf’s feet. Bring to a quick boil and drain off.
4. Rinse bones, meat and calf’s feet, first with hot, then with cold water, then place in pot with cold water.
5. Bring to the boil and gently boil for 1.5 hours. Skim and degrease frequently.
6. Add vegetables.
7. Add spices 30 minutes before straining and let boil together.
8. Season Fond de Veau Blanc with salt. Continue to gently boil for another 30 minutes to 1 hour.
9. Pass Fond de Veau Blanc at the end through a cheesecloth.
Fond de Volaille (Chicken Stock)
Ingredients for 1 l (1 3/4 pt or 4 1/2 U.S. cups)
600 g (21 oz ) boiling fowl and / or poultry carcasses
1.4 l (2 1/2 pt or 6 U.S. cups) water
100 g (3 1/2 oz) white vegetables: white part of leek, celeriac, onions
spices: salt, 1 bay leaf, 1 clove, 5 peppercorns, 1 small sprig of thyme, 1 small sprig of rosemary parsley stalks
Preparation
Cut boiling fowl into small pieces, boil (blanch): place in boiling water (1:10), vigorously boil for 2 minutes, drain, rinse boiling fowl (pieces) first with hot, then with cold water.
Cut vegetables into thumb size pieces.
Place boiling fowl (pieces) in pan, cover with 1.4 l (2 1/2 pt or 6 U.S. cups) of cold water, season with salt, slowly bring to the boil, skim frequently.
Reduce heat, gently boil for 30 minutes, then add spices and vegetables and continue to softly boil for another 30 minutes to 1.5 hours.
Pass through a coarse sieve first, then through a very fine tea strainer or through cheesecloth. Season to taste with salt.
Note
You can do without the first boiling (blanching) step. However, you will then have to skim the stock more frequently.
The remaining meat of the boiling fowl may be used to prepare, for instance, chicken salad or curry rice salad with chicken. Remove skin from pieces of chicken, bone meat and cut to pieces of desired size.
Fond de Poisson Blanc (White Fish Stock)
Ingredients for 1 l (1 3/4 pt or 4 1/2 U.S. cups)
600 g (21 oz ) fish bones (exclusively from sea fish like turbot, sole, whiting)
1 l (1 3/4 pt or 4 1/2 U.S. cups) water
100 ml (3 1/2 fl oz or 1/2 U.S. cups) white wine
100 g (3 1/2 oz) white vegetables: white part of leek, onions, button mushrooms, parsley root, parsley stalks, celeriac
spices: salt, 5 peppercorns, juice of half a lemon (small)
Preparation
Cut vegetables into thumb size pieces, place in pan together with spices, place fish bones on top. Cover with 1 l (1 3/4 pt or 4 1/2 U.S. cups) of cold water, add salt, slowly and very carefully bring to boiling point, skim thoroughly. Add white wine and continue to gently cook just under the boiling point for 30 minutes (do not boil). Remove from heat and let stand for another 15 minutes. Pass through a coarse sieve first, then through a very fine tea strainer or through a cheesecloth.
Note
Fish bones from sole, lemon sole, red mullet or whiting. Available at quality fishmongers or at speciality departments. If not readily available, sacrifice one whole fish and cut into pieces. Respect the times indicated for boiling and do not exceed them. Excessive cooking might result in undesired flavours reminiscent of fish glue.
Fond de Poisson Blanc – White Fish Stock
Fish Stock is the base for Fumet de Poisson, Velouté de Poisson or respectively for Sauce au Vin Blanc. The White Fish Glaze is produced by reducing the Fond de Poisson or the Fumet de Poisson.
1. Prepare, wash vegetables and cut into thumb size cubes.
2.
