Bouillon de Veau Délicieuse!

Pardon my French( and je m’excuse if it’s wrong)!

The French have mastered the technique and end-product upon which almost every other aspect of French cuisine rests: stock. The French are masters at wringing every ounce of flavor out of an animal, right down to the bone. Many people are under the impression that stocks are difficult to make and they would be mostly right. They typically require 12-24 hours to make.  But how do we, as home cooks, use veal stock? Use this rich stock as a base for French Onion Soup. Use it in any vegetable or beef-based soup, chili, stew, etc. I like it best as a sauce drizzled over my favorite cut of meat.

Making your own veal stock for soup might seem like growing your own wheat to make bread, but the depth of flavor by using a homemade stock can’t be denied. Don’t think about substituting  veal for beef stock either, as a good friend has said “Beef stock is a sweaty truck driver on the final leg of a cross-country trip, in which he stopped only to sleep and not shower. Veal stock is like standing  under a gentle waterfall in the sunlight.”  Don’t make the mistake. There are many recipes for veal stock but here is a recipe for veal reduction that uses veal stock and your Whipped Cream Dispenser, its delicious.

Veal reduction
100 ml veal stock
50 g butter
1 tbsp flour

For the veal reduction: Melt butter, add flour and cook over high heat for a few minutes.  Whisk in veal stock and simmer for 10 minutes.

For the sauce:  Bring all ingredients, including the reduction, to a boil and strain into a 1 L whipped cream dispenser. Screw on two N20 cream chargers and shake vigorously after each one. You can serve this immediately warm or refrigerate.

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