1 lb. lean beef
1 lb. veal
1 1/4 quarts, cold water, or, 1 pint cold water, And, 1 pint chicken stock(as below,not commercial).
2 pepper corns
1 clove
1/2 tsp. sweet herbs
1 sprig parsley
1 Tbsp. of each, celery, carrot, and onion(mirepoix)
1 tsp. salt
Consommé, or the following white stock, may also, be reduced to a heavy jelly, then dried, and used as a better alternative, to commercial bouillon cubes.
White Stock
2 lbs. chicken or veal
1 1/4 qts. cold water
2 pepper corns
1 clove
1/2 tsp. sweet herbs
1 Tbsp. of each, onion, carrot, and celery(mirepoix)
The liquid in which a fowl or chicken is steamed or simmered is also a white stock or chicken broth.
©Al (Alex-Alexander) D. Girvan. Allrights Reserved
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