Jus De Veau/Fond Brun

Sear the bones and meat in the kitchen stove, about 1 hour at 160 C should be good, stirring often. The color is important, not burnt, but also not Victor chalk pale.

After half an hour add the roasted vegetables, they should also be nicely caramelized.

Then transfer to a marmite. The pork rind on the bottom of the pot. Roestpfanne extinguish with 1 l of water, to the Marmite form. Pour 6 l of water and simmer leisurely for 6 hours on low heat. Do not stir, just skim, degrease. The stock must be clear. Strain through an etamine and degrease. You can save the fat for sautees, etc. Chill and freeze in portions. The stock will keep the same way in the refrigerator for 1 week, it is jelly-like.

For Fond Blanc, the preparation/ingredient is on the spot. It is not browned though, just lightly sautéed in veal fat/butter, or stiffened, no carrots.

Bone goes the same way, but not as good for a long time. 4 kg for the same mass.

Our tip: Use bacon with a fine, smoky note!

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