Yield: 6 Servings
Measure | Ingredient |
---|---|
1½ cup | Dry red wine |
1½ teaspoon | Crushed fresh thyme |
1 | 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 | Veal shank |
1 pounds | Veal bones |
2 pounds | Chicken parts |
2 | Onions; chopped |
2 | Carrots; chopped |
2 | Stalks celery; chopped |
2 | Medium-size leeks; chopped |
1 | Clove garlic; unpeeled |
Several sprigs parsley | |
2 | Sprigs fresh thyme |
1 | Bay leaf |
8 | Black peppercorns |
2 | 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, .