Veal stock

Composed by Jonas, 16 Jan 2010, 10:55 pm

veal trimmings

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veal hock

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carrot

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onion

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leek

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thyme

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celery

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bay leaf

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parsley

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parsley root

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bistro tradition traditional restaurant slowfood basics stock france french time important valuable

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Jonas, 16 Jan 2010, 10:55 pm

google.book: The French Menu Cookbook, Olney
no blanching, skimming technique adding water, salted, 4 hours