Veal stock

The basis for the traditional Allemande sauce and many others, veal velouté sauce, made from veal stock, is considered one of the five 'mother sauces'.

Chef Way Chef Daniel Boulud prepares this classic, creamy veal stew with veal stock, sometimes adding sweetbreads and finishing the dish with shaving...

Humanely raised veal is becoming more widely available at top butcher shops. Butcher-chef Tia Harrison recommends choosing veal shoulder or rump roast...

It always surprises me when a lamb recipe uses beef stock for the sauce, or when a veal recipe uses chicken stock for the sauce, or… well I guess you catch my drift. Of course such substituti…

Our pork scallopini is a delicious take on a traditional Roman dish. Slices of pork loin are sautéed and served in a butter-white wine-caper pan sauce.

Veal stock is commonly used in professional kitchens to add richness and flavor to many dishes…from braised meats to stews and sauces. Dawn Thomas

Photo about Fresh raw veal liver slices. Image of cuisine, meal, butcher - 22508807

With this base stock you can make virtually any dark sauce you need. One of the nicest things about dining out in restaurants is experiencing foods you can't make at home, having said that, it doesn't have to be that way. All chefs during their first year of training are taught how to make perfect stocks, stocks from which they are later taught to make virtually every sauce possible. Once you learn to make the perfect stock, all those restaurant sauces that make the meal worth paying top…

These are the French recipes you should master, from perfect roast chicken to soufflés and cream puffs.

The finishing straining and reduction of 2nd Veal Jus for finished sauce base/demi glaze

DEMI-GLACE ~~~ traditional demi-glace is made from reduced espagnole sauce and brown veal stock. quick demi-glace is a reduced simpler version of brown veal stock. recipe gateway: this post's link goes for the quick version + a walk w/traditional http://www.saveur.com/article/Recipes/Demi-Glace veal issues? many chefs prefer the superior flavor of humanely raised veal. questions? a 411 post can be found at http://www.nytimes.com/2007/04/18/dining/18veal.html?pagewanted=all&_r=0 [France]…

With these expert tips, you can have a flavorful, nutrient-rich broth in just a few hours.

Espagnole sauce is a classic French mother sauce made with beef or veal stock, a dark brown roux, and mirepoix. Use this sauce on braised and roasted meats, even sauteed mushrooms.

A recipe for pheasant stock or broth. You can substitute any gamebird in this recipe, such as quail, turkey, partridge, grouse or rabbit.

Veal Marengo | Ontario Veal Appeal

Are you trying to figure out how to make basic homemade soup stocks as a foundation for your home cooked meals? Look no further. Read Foodal's guide now.

Properly roasted bones are important for quality and flavor. Find out the benefits of roasting bones and how to roast bones for making bone broth, homemade stock, or eating bone marrow.

Master the art of making classic veal stock! A robust base for soups, sauces, and more. #VealStock #SoupLovers #CookingBasics

It always surprises me when a lamb recipe uses beef stock for the sauce, or when a veal recipe uses chicken stock for the sauce, or… well I guess you catch my drift. Of course such substituti…