| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Sauce |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Dry red wine |
| 1 1/2 |
ts |
Crushed fresh thyme |
| 1 |
|
Bay leaf |
| 1/3 |
c |
Finely chopped shallots |
| 1/8 |
ts |
Freshly ground black pepper |
| 1/2 |
c |
Brown sauce |
| 1/4 |
c |
Beef marrow; refrigerated in water |
| 1/4 |
ts |
Lemon juice |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Clarified butter |
| 1 |
|
Veal shank |
| 1 |
lb |
Veal bones |
| 2 |
lb |
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 |
| 1/2 |
c |
Tomato puree |
| 5 |
tb |
Arrowroot powder |
INSTRUCTIONS
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 1/4-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 1/3 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, http://www.erols.com/hosey.
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