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White Beef Stock
Book Information
The Professional Chef (8th Edition)
Page: 351
Ingredients
Bay Leaf
Beef Bones
Carrot
Celery
Onion
Parsley Stem
Peppercorns
Thyme
This recipe is used in the following recipes:
Beef Consommé
Boiled Beef with Spätzle and Potatoes (Gaisburger Marsch)
Corned Beef with Winter Vegetables
European-Style Potato Salad
Irish Stew
New England Boiled Dinner
Ordinary Velouté
Polish Stuffed Cabbage
Tags
Stocks