Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Dry red wine |
| 1½ teaspoon | Crushed fresh thyme |
| 1 \N | Bay leaf |
| ⅓ cup | Finely chopped shallots |
| ⅛ teaspoon | Freshly ground black pepper |
| ½ cup | Brown sauce |
| ¼ cup | Beef marrow; refrigerated in water |
| ¼ teaspoon | Lemon juice |
| ½ teaspoon | Salt |
| 2 tablespoons | Clarified butter |
| 1 \N | Veal shank |
| 1 pounds | Veal bones |
| 2 pounds | Chicken parts |
| 2 \N | Onions; chopped |
| 2 \N | Carrots; chopped |
| 2 \N | Stalks celery; chopped |
| 2 \N | Medium-size leeks; chopped |
| 1 \N | Clove garlic; unpeeled |
| \N \N | Several sprigs parsley |
| 2 \N | Sprigs fresh thyme |
| 1 \N | Bay leaf |
| 8 \N | Black peppercorns |
| 2 \N | Tomatoes; chopped |
| ½ cup | Tomato puree |
| 5 tablespoons | Arrowroot powder |
BROWN SAUCE
Combine the red wine, thyme, bay leaf, shallots, and pepper in a sauce pan and boil briskly until reduce by half. Add the Brown Sauce and shisk until combined. Drain the beef marrow and dice in ¼-inch cubes. Add to the sauce with the lemon juice and salt. Simmer until combined, but do not allow to boil. BROWN SAUCE: Heat clarified butter in large, heavy skillet over high heat. Brown bones & chicken parts in batches until well browned; transfer to 8-10 quart stock pot. In same skillet, brown onions, carrots, celery, & leeks. Transfer to stock pot. Deglaze skillet with 1 quart water, scraping sides and bottom. Add to stock pot.Add remaining ingredients but carrots.Cover 4-5 quarts cold water. Simmer slowly over moderate heat for several hours until stock is reduced substantially. Strain & discard solid ingredients. Dissolve arrowroot powder in ⅓ cup cold water & whisk into stock. Return to a simmer and cook 8-10 minutes to thicken.
HECK'S
DETROIT AVENUE, CLEVELAND
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .