Veal Demi-Glace

Ingredients

• 22 pounds veal knuckle, cut in chunks
• 1 large onion, sliced
• 2 carrots, sliced
• 1 stalk celery, sliced
• 1 clove garlic, chopped
• 1 bay leaf
• 2 teaspoons tomato paste

Method

1. 1

   Preheat oven to 475°F.

2. 2

   Roast veal knuckle for 45 minutes until brown.

3. 3

   Roast onion, carrots, celery, and garlic for 15 minutes.

4. 4

   Strain fat, combine vegetables and knuckle in stockpot with bouquet garni and tomato paste.

5. 5

   Add water to cover, boil, then simmer for 4 hours.

6. 6

   Strain and reduce to 1 cup.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 11. The excerpt below is the record exactly as published.

VEAL DEMI-GLACE Pinch of salt 1. Ina small sauté pan, gently sauté the truffles in 1 tablespoon of the butter for 1 minute. Season with the salt, white pepper, and 1 tables- poon of the Madeira. Drain the truffles, reserving the juice. Set aside. 2. Ina saucepan, combine the juice reserved from the truffles with the Veal Demi-Glace. Over very low heat, bring toa gentle simmer. Sim- mer 6 to 8 minutes. Add the truffles. Whisk in the remaining 2 table- spoons butter and the remaining 3 tablespoons Madeira. Serve at room temperature over the Foie Gras Mousse. 24 N THE 510 HAUTE CUISINE VEAL DEMI-GLACE 22 pounds veal knuckle, Bouquet garni: cut in chunks 1 sprig thyme 1 large onion, sliced 1 sprig parsley 2 carrots, sliced 1 sprig rosemary 1 stalkcelery, sliced 1 bay leaf 1 clove garlic, chopped 2 teaspoons tomato paste

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