White Stock or Fond Blanc

Name: White Stock or Fond Blanc
Ingredients: six pounds knuckles of veal; two fowls; about eight quarts of water; the same garnishing of vegetables as for the previous recipe

From Louis' every woman's cook book, 1910

The stock should be nearly jelly-like when cold.

Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 2. The excerpt below is the record exactly as published.

WHITE STOCK OR FOND BLANC <& This stock is to be used for all kinds of cream soups, purees, and essences. Take six pounds knuckles of veal, two fowls, and the same garnishing of vegetables as for the previous recipe. Parboil the fowls and veal bones first; wash off the scum, and then place all in a kettle with about eight quarts of water

Cook this with the app: pantry check, scaling, and the assistant.