Fond Blanc pour Sauces
Author: 
Recipe type: Stock
Cuisine: French
Serves: 1 Quart
 
Ingredients
Instructions
  1. White stock is prepared like brown stock but without browning the bones and vegetables and in omitting the tomato paste.
  2. For a more flavored white stock, add 3 lbs. veal shanks and a leek for veal stock and a chicken for chicken stock.
Recipe by Columbine Kitchen at https://columbinekitchen.com/?p=952