Featured RecipeMussels with Saffron Cream
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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.
This is a fundamental sauce base that is a concentrated consommé or broth made with veal bones. Despite the time required for the preparation, it can be easily made and kept many days in the refrigerator or, when frozen, for an indefinite period. Fresh or canned chicken broth can be substituted.
INGREDIENTS3 pounds veal bones
16 cups water
1 cup coarsely chopped celery
1 cup coarsely chopped onion
1 cup coarsely chopped carrot
1 bay leaf
1 clove garlic, peeled and crushed
4 sprigs thyme or ½ teaspoon dried
6 sprigs parsley
PREPARATION1. Put the bones in a kettle and add cold water to cover. Bring to the boil and simmer about two minutes. Drain. Run the bones under cold water to chill. Drain.
2. Return the bones to a clean kettle and add the 16 cups of water and the remaining ingredients. Bring to the boil and simmer 3 hours or longer. When ready, the liquid should be reduced to six cups. Strain. The broth may be frozen.