Best Jus De Veau Lie Thickened Veal Stock 2 Ways Recipes

Veal Stock image

Provided by Chef mariajane

Categories Stocks

Time 3h

Yield 3 1/2 quarts

Number Of Ingredients 10

8 lbs large veal bones, such as leg bones
2 white onions
4 whole cloves
2 large carrots, peeled and coarsely chopped
3 celery, coarsely chopped
20 garlic cloves
2/3 cup tomato paste
bouquet garni
1 tablespoon whole black peppercorn
1 cup water

Steps:

Preheat an oven to 500°F Place the veal bones in a roasting pan and roast for 20 minutes.
Meanwhile, coarsely chop 1 of the onion. Stud the other whole onion with the cloves.
Remove the pan from the oven and distribute the carrots, chopped and whole onion, celery, garlic and tomato paste evenly over the veal bones. Return to the oven and roast until the vegetables are lightly browned, about 15 minutes.
Using a slotted spoon, transfer all the contents of the roasting pan to a stockpot. Add the Bouquet garni and peppercorns. Discard the fat from the roasting pan and place the pan over medium heat. When the pan is hot, andd the water and deglaze the pan by stirring to dislodge any browned bits from the pan bottom. Pour the liquid into the stockpot.
Add water to the stockpot just to cover the ingredients. Bring to a boil and , using a large spoon or wire skinner, skim off any foam that forms on top. Reduce the heat to low, cover and simmer for about 3 hours. Continue to skim off any foam that floats to the top during simmering.
Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean container. Discard the contents of the sieve.
Use immediately or let cool, cover and refrigerate for up to 1 week, or freeze for up to 1 month in small freezer bags. Lift off any solidified fat from the surface of the chilled stock before using.

Veal or Chicken Ham and Sausage Bundle ( Feuilleton De Veau) image

Provided by Gerry

Categories < 4 Hours

Time 2h5m

Yield 10 serving(s)

Number Of Ingredients 13

1 lb roll sausage meat
6 veal escalopes (you may use chicken breasts in place of veal scallops)
5 slices boneless ham steaks
4 slices streaky bacon (I usually go with 12 slices)
4 green onions (spring onions finely chopped)
1 tablespoon chopped chives
4 tablespoons double cream (may use whipping cream if unavailable)
1 egg (beaten)
1 tablespoon brandy
1 ounce pistachio nut
1 teaspoon salt (or to taste)
1/2 teaspoon of milled pepper (or to taste)
1 teaspoon butter (enough to brush over a piece of foil to hold bundle)

Steps:

In bowl break down sausage meat, add the chopped onions and chives, mix well.
Gradually add the double cream, brandy, pistachio nuts, salt, milled pepper and the beaten egg mixing well to assure mixture is uniform.
Bat out each escapole thinly - flatten veal between 2 sheets of non stick paper, try to make them the same length and width.
Brush piece of foil large enough to make for a cover for the bundle with butter, place 6 slices of bacon length wise and 6 up and down.
Place veal scallop over the bacon strips length wise, spread a little of the meat mixture over top, top with ham, more mixture, continue layering ending with veal.
Bring sides of bacon together, then the ends, bringing up the foil to make for a tight bundle which resembles a roast.
Place in roasting pan, cover with lid bake in a 325 oven for 1 3/4 hours, removing the lid after one hour.
When cooked remove from pan, leave in foil and refrigerate until well chilled.
Served on a platter with slices showing the layering makes for great presentation.
Serving size a quesstimate as it depends on just how many items on the brunch or buffet table.