Fond Blane, called white stock
From Modern culinary art (1937).
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A historical recipe
Modern culinary art, by Henri-Paul Pellaprat (1937).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- 5 lbs veal knuckle
- a bunch of herbs
- a pinch of salt
- two onions
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Obtained with about 5 lbs veal knuckle or half gelatinous veal bones and half knuckle and 2 poultry abattis.
- Meat and bones are cut in small pieces, watered with cold water and dealt with as for the pot-au-feu.
- After skimming, garnish this stock with tw?
- gross carrots, cut in quarters, two onions, two leeks, two cloves, a bunch of herbs, a pinch of salt and pepper grains.
- Cook very slowly during 4 hours and wring sauce through a cloth after removing grease.
- This is for houses with important cuisine.
Plating
Cookware for this recipe
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Chef's knife