Russian 
Russian Information Network
Eggs Fruits Rice Vegetables Appetizers Seafood Pizza
 About project
 Recipes
 Vegetarian dishes
 Children's dishes
 Exotic dishes
 Erotic meal
 Dietary cookery
 Quick & easy
 Holiday menu
 Microwave cooking
 Grilling & barbecuing
 Recipes from visitors

Mail system (Free 15Mb!)
 @boxmail.biz
 
[Registration]
Constructor
Free Hosting
Game server
Tests on-line
 Cuisines > French cuisine > Search results

Veal stock

Ingredients:
8 lb (4 kg) large veal bones, such as leg bones
2 white Onions
4 whole Cloves
2 large Carrots, peeled and coarsely chopped
3 Celery stalks, coarsely chopped
10 cloves Garlic
2/3 cup (5 fl oz/150 ml) tomato paste
Bouquet garni
1 tablespoon whole black peppercorns
1 cup (8 fl oz/250 ml) water

Directions:
1. Preheat an oven to 500°F (260°C). Place the veal bones in a roasting pan and roast for 20 minutes.
2. Meanwhile, coarsely chop 1 of the onions. Stud the other whole onion with the cloves.
3. Remove the pan from the oven and distribute the Carrots, chopped and whole onion, Celery, Garlic and tomato paste evenly over the veal bones. Return to the oven and roast until the vegetables are lightly browned, about 15 minutes.
4. Using a slotted spoon, transfer all the contents of the roasting pan to a stockpot. Add the bouquet garni and peppercorns. Discard the fat from the roasting pan and place the pan over medium heat. When the pan is hot, add the water and deglaze the pan by stirring to dislodge any browned bits from the pan bottom. Pour the liquid into the stockpot.
5. Add water to the stockpot just to cover the ingredients (about 6 qt/6 l). Bring to a boil and, using a large spoon or a wire skimmer, skim off any foam that forms on top. Reduce the heat to low, cover and simmer for about 3 hours. Continue to skim off any foam that floats to the top during simmering.
6. Strain the stock through a fine-mesh sieve lined with cheesecloth (muslin) into a clean container. Discard the contents of the sieve.
7. Use immediately, or let cool, cover and refrigerate for up to 1 week or freeze for up to 1 month. Lift off any solidified fat from the surface of the chilled stock before using.
 
rating: 101to discuss in forum * ? 
       1-2-3 vegetable chili Photo
       Alaska salmon chowder
       Aleppo lentil soup (syria and lebanon)
       Alphabet beef soup Photo
       Andalusian gazpacho Photo
       Anna-plochl-suppe (anna plochl soup)
       Apple and raisin soup
       Apricot lentil soup
       Ardennes chicory soup (soup a l`ardennaise)
       Arizona mountain soup
       Arpagyongy kremleves
       Asparagus and brie soup
       Asparagus and dill avgolemono soup
       Asparagus soup Photo
       Asparagus soup (spargelsuppe)
       Asparagus-potato soup
       Atlantic corn chower
       Aunt gillie`s matzo ball soup Photo
       Autumn pear and pumpkin soup Photo
       Autumn soup Photo
       Avgolemono soup (chicken soup) Photo
       Avocado and green chile soup Photo
       Avocado orange soup
       Avocado soup with shrimp
       Avocado-crab soup Photo
       Avocado-smoked salmon soup
       Avocado-tequila soup in watermelon
       Bacon & baked potato soup Photo
       Bacon and potato soup
       Bacon vegetable soup
       Bacon, spinach & mushroom soup
       Baked french onion soup
       Baked hamburger vegetable chowder
       Baked potato soup Photo
       Baked winter squash soup
       Barley soup
       Barley soup
       Barley soup (krupnik)
       Barley-sausage soup with swiss chard
       Basic soup Photo
       Basic vegetable stock
       Bean and bacon soup
       Bean paste soup (doen jang chigae) Photo
       Bean soup Photo
       Bean soup (bonen soep)
       Bean soup sabbatarian style
       Bean soup with frankfurters (frankfuter bohnensuppe)
       Bean soup with knuckle of pork (bableves csulokkel) Photo
       Bean sprout soup Photo
       Bean, spinach and sausage soup
 1  2  3  4  5  6  7  8  9  10 >> 14
Russian cuisine 
Macrobiotic 
Beverages 
Etiquette & serving 
Horoscope 
Say cheese! 
Useful advice 
Culinary dictionary 
To send recipe 
Subscription 
Guest book 

Cuisines

Recipe search
Ingredient search
Advanced search
RIN.ru
Our button:
   
Copyright © RIN 2001- favorite tv shows and classic movies * Feedback