Veal Stock
(makes 1 quart)
½ calves foot, split lengthwise, chopped and blanched
2 carrots, cut into rounds
2/3 cup onion, coarsely chopped
1 cup dry white wine
1 celery stalk, sliced thin
6 tomatoes, peeled, seeded and chopped
2 cups mushrooms, thinly sliced
2 garlic cloves
1 bouquet garni (include a sprig of tarragon)
Instructions
Preheat the oven to 425ºF.
Put the bones and calves foot into a roasting pan and brown in the oven, occasionally turning.
When they are browned, add the carrots and onions and cook for 5 minutes longer.
Remove the bones and the vegetables to a large sauce pan/pot and then pour off the fat from the roasting pan.
De-glaze the roasting pan using the white wine, making sure to get all the tasty stuck bits.
Set it over high heat and reduce by half.
Pour it into the sauce pan/pot with the bones and vegetables and add 3 quarts of cold water.
Bring to a boil, reduce heat and simmer for 10 minutes. Skimming the surface occasionally to remove fat and impurities.
Now add all the other ingredients and simmer uncovered for 2½ hours (skimming as needed).
Strain through a fine mesh sieve (conical is best) and allow to cool. (an ice bath would be ideal)
Turn the Veal Stock into a Demi-Glace...
Reduce by 1/3
Turn the Veal Stock into a Glace...
Reduce by 1/2