Les Fonds pour Consomme et Aspic
Author: Germaine
Recipe type: Stock for Consomme and Aspic
Cuisine: French
Serves: 2 Quarts
For 2 quarts or about 2 liters.
Ingredients
- 1 veal foot and bones
- 1 veal shank, boneless
- the backs and necks of 3 chickens
- ¼ lb. (110 gr.) pork rind
- 5 quarts water
- 4 leeks
- 1 bouquet garni
- 1 onion stuck with 2 cloves
- 4 carrots
- 6 peppercorns
Instructions
- Use the method of cooking white stock.
- Salt slightly and simmer until reduced to 2 quarts or about 3 to 4 hours.