Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Jus De Veau Lie (Thickened Veal Stock) 2 Ways Recipe
    Lost? Site Map

    Jus De Veau Lie (Thickened Veal Stock) 2 Ways

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 15 mins

    30 mins

    7 hrs 45 mins

    KateL's Note:

    Entered for safe-keeping, be fore-warned that this classic French brown sauce stock needs a 12-quart pot such as used in an haute cuisine kitchen (the Le Creuset 13 1/2-quart Goose pot would be perfect) to generate 2 quarts of thickened stock. From Raymond Sokolov's "The Saucier's Apprentice". I added a 1-cup "Enhanced Store-Bought Stock" alternative for a smaller batch using the American Test Kitchen technique in Spring Vegetable Pasta-America's Test Kitchen #477839, which makes store-bought stock richer.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    THE REAL DEAL - 2 QUARTS FREEZABLE

    ENHANCED STORE-BOUGHT STOCK - 1 CUP

    Directions:

    1. 1
      REAL DEAL:.
    2. 2
      (Optional): Splinter bones with a cleaver.
    3. 3
      Preheat oven to 400 degrees.
    4. 4
      Brown the bones in batches in a roasting pan in the oven, turning once. Do not use more than 1 rack in the oven at a time.
    5. 5
      While the bones are coloring to a caramel shade, set your large stock pot over as many burners as it will straddle. Cover the bottom of the empty pot with carrots, onions, garlic, tomato paste, bay leaves, parsley stems, and thyme.
    6. 6
      Then add the browned bones, batch by batch, until they are all in the pot. Cover pot, without adding water, and apply high heat for 10 minutes to make the vegetables and bones sweat, or release their juices.
    7. 7
      Pour 1 cup of water into the pot. Cook over high heat until the liquid has reduced to a brown glaze at the bottom. This will take a few minutes, but this is the secret to a knock-out sauce. Repeat this twice more. With a wooden spoon, make a well into the vegetables to check the glaze.
    8. 8
      Add 10 quarts of cold water and bring to a full boil. Skim carefully, reduce heat and simmer, uncovered for 6 hours. You should end up with 8 quarts.
    9. 9
      Remove all solid ingredients with a skimmer and discard. Strain stock through a chinois into a clean pot or pots, cool to room temperature, uncovered, and refrigerate.
    10. 10
      When the layer of fat has solidified at the surface, remove the layer of fat.
    11. 11
      -- THIS FAT-FREE STOCK CAN BE KEPT IN THE REFRIGERATOR SO LONG AS IT IS REBOILED EVERY 2-3 DAYS. (Hope you have a spare refrigerator :D) --.
    12. 12
      To complete the jus de veau, add mushrooms, chervil, and tarragon leaves to the strained, fat-free stock and bring to a boil. During this round, you will reduce the stock from 8 quarts to 2 quarts of liquid.
    13. 13
      When it looks as if there is about 5 quarts left, remove the mushrooms with a skimmer. Squeeze the mushrooms to make them release the liquid they have absorbed. Now finish the reduction to 2 quarts of liquid.
    14. 14
      Strain through a chinois lined with muslin or a clean dish towel into 1- or 2-cup freezer containers, cool, uncovered, and remove fat once more after refrigeration, if necessary. Freeze.
    15. 15
      BEFORE USING:.
    16. 16
      Defrost the required amount of jus. Then in a proportion of 2 tablespoons Madeira and 1 teaspoon arrowroot per cup of jus, dissolve arrowroot in Madeira and stir the mixture into the jus. Boil for 1 minute.
    17. 17
      ENHANCED STORE-BOUGHT STOCK:.
    18. 18
      Pour veal stock, mushrooms, chervil and tarragon into a saucepan.
    19. 19
      Bring to a simmer over high heat, then reduce to medium-low and gently simmer for 8-10 minutes.
    20. 20
      Remove mushrooms and squeeze their liquid into pan. Discard mushrooms. Strain broth into bain marie or double-boiler to keep warm until serving.
    21. 21
      BEFORE USING ENHANCED STORE-BOUGHT STOCK:.
    22. 22
      Dissolve arrowroot in Madeira and stir the mixture into the jus. Boil for 1 minute.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Jus De Veau Lie (Thickened Veal Stock) 2 Ways

    Serving Size: 1 (13037 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 637.2
     
    Calories from Fat 21
    38%
    Total Fat 2.4 g
    3%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 1035.1 mg
    43%
    Total Carbohydrate 122.1 g
    40%
    Dietary Fiber 23.4 g
    93%
    Sugars 49.1 g
    196%
    Protein 24.3 g
    48%

    The following items or measurements are not included:

    veal bones

    parsley stems

    fresh thyme

    fresh chervil

    veal stock

    fresh chervil

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites