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Veal Stock

Book Information

The French Laundry Cookbook
Page: 222

Ingredients

Bay Leaf
Carrot
Garlic
Leek
Onion
Parsley
Thyme
Tomato
Tomato Paste
Veal Bones

This recipe is used in the following recipes:

Braised Breast of Veal with Yellow Corn Polenta Cakes, Glazed Vegetables, and Sweet Garlic
Fricassée of Escargots with a Purée of Sweet Carrots, Roasted Shallots, and Herb Salad
"Liver and Onions": Sautéed Calf's Liver, Vidalia and Red Onion Confit, Onion Rings, and Vinegar Sauce
"Pot-au-Feu": Braised Prime Beef Short Ribs with Root Vegetables and Sautéed Bone Marrow
"Quick" Lamb Sauce
"Quick" Sauces
"Quick" Squab Sauce
"Quick" Sweet-and-Sour Sauce
"Quick" Venison Sauce
"Quick" Vinegar Sauce
Roasted Sweetbreads with Applewood-Smoked Bacon, Braised Belgian Endive, and Black Truffle Sauce
Sautéed Atlantic Halibut with Summer Succotash and Rue-Scented Onion Glaze
Spotted Skate Wing with Braised Red Cabbage and Mustard Sauce
"Surf and Turf": Sautéed Monkfish Tail with Braised Oxtails, Salsify, and Cèpes
"Tongue in Cheek": Braised Beef Cheeks and Veal Tongue with Baby Leeks and Horseradish Cream
White Truffle Oil-Infused Custards with Black Truffle Ragout
"Yabba Dabba Do": Roasted Rib Steak with Golden Chanterelles, Pommes Anna, and Bordelaise Sauce

Tags

Meat