Les Fonds pour Consomme et Aspic
Author: 
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
  1. Use the method of cooking white stock.
  2. Salt slightly and simmer until reduced to 2 quarts or about 3 to 4 hours.
Recipe by Columbine Kitchen at https://columbinekitchen.com/?p=960