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Stocks

Bound Brown Veal Stock
Bound Brown Veal Stock
  • Time : 1 h 20
  • Difficulty : easy

For this recipe, you need :

  • 1.25 litre clear brown veal stock
  • 100 g white mushrooms
  • 1 bunch chervil and tarragon
  • 1/2 dl white wine or Madera
  • 2 tablespoons cornstarch or potato flour

Technical Stages :

Bound Brown Veal Stock - 1
1

Prepare a clear brown veal stock. Prepare all the necessary ingredients for the binding.

Bound Brown Veal Stock - 2
2

Bring the stock to a boiling point.

Bound Brown Veal Stock - 3
3

Dilute the potato flour or cornstarch in a bowl with white wine or Madera.

Bound Brown Veal Stock - 4
4

Add the white mushrooms and chervil and tarragon bunch to the brown stock. Dissolve the potato flour or cornstarch in a bowl with the white wine or Madera. Pour gradually the cornstarch on the boiling stock, whisking, to bind it as you want. Let boil and reduce over moderate heat, frequently skimming, for an hour.

Bound Brown Veal Stock - 5
5

Filter through a chinois.

Bound Brown Veal Stock - 6
6

Check the binding by dipping a spoon in the stock. It must be evenly coated. Cool down quickly and keep refrigerated for 48 hours maximum.

Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

CornstarchCornstarch 2.90 Euro
Stainless steel skimmer Ø 10 cmStainless steel skimmer Ø 10 cm 8.00 Euro
Conical Chinese Ø20 cmConical Chinese Ø20 cm 24.40 Euro
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