Notes

RECIPE (COOKERY)

• White Stock


Ingredients:
7.2 kg Bones, veal/chicken/beef
11.5L Cold water
960g Mirepoix
8 pcs Parsley stems

Sachet:
2 pcs Bay leaves
½ tsp Dried thyme
½ tsp Peppercorns, crushed

Procedure:
1. Cut the washed bones into pieces approximately 3–4 inches (8–10
centimeters) long.
2. Place the bones in a stockpot and cover them with cold water. If
blanching, bring the water to a boil, skimming off the scum that rises
to the surface. Drain off the water and the impurities. Then add the 3
gallons (11.5 liters) cold water and bring to a boil. Reduce to a simmer.
3. If not blanching the bones, bring the cold water to a boil. Reduce to a
simmer and skim the scum that forms.
4. Add the mirepoix and sachet to the simmering stock.
5. Continue simmering and skimming the stock for 6 to 8 hours. (If only
chicken bones are used, simmer for 3 to 4 hours.)
6. Strain, cool and refrigerate.


• Brown Stock

Ingredients:
7.2 kg Bones, veal or beef,
cut in 3- to 4-in.
11.5L Cold water
960 g Mirepoix
240 g Tomato paste

Sachet:
2 pc Bay leaves
½ tsp Dried thyme
½ tsp Peppercorns, crushed
3 cloves Garlic, crushed
12 pcs Parsley stems

Procedure:

1. Place the bones in a roasting pan, one layer deep, and brown in a 375°F
(190°C) oven. Turn the bones occasionally to brown them evenly.
2. Remove the bones and place them in a stockpot. Pour off the fat from
the roasting pan and reserve it.
3. Deglaze the roasting pan with part of the cold water.
4. Add the deglazing liquor and the rest of the cold water to the bones,
covering them completely.
5. Bring to a boil and reduce to a simmer.
6. Add a portion of the reserved fat to the roasting pan and sauté the
mirepoix until evenly browned.
7. Then add it to the simmering stock.
8. Add the tomato paste and sachet to the stock and continue to simmer
for 6 to 8 hours, skimming as necessary.
9. Strain, cool and refrigerate.


• Fish Stock


Ingredients:
480 g Mirepoix, small dice
240 g Mushroom trimmings
60 ml Clarified butter
4.8 kg Fish bones or
crustacean shells 4.8 kg
4.8 L Water

Sachet:
2 pcs Bay leaves
½ tsp Dried thyme
¼ tsp Peppercorns, crushed
8 pcs Parsley stems

Procedure:
1. Sweat mirepoix and mushroom trimmings in butter until tender for 1
to 2 minutes.
2. Combine all ingredients except the sachet in a stockpot.
3. Bring to a simmer and skim impurities as necessary.
4. Add the sachet and simmer uncovered for 30 to 45 minutes.
5. Strain, cool and refrigerate.


• Vegetable Stock


Ingredients:
60 ml Vegetable oil
960 g Mirepoix, small dice
240 g Leek, white and green
parts, chopped
4 cloves Garlic, chopped
120 g Fennel, small dice
60 g Turnip, diced

Sachet:
1 pc Bay leaf
½ tsp Dried thyme
¼ tsp Peppercorns, crushed
8 pcs Parsley stems

Procedure:
1. Heat the oil. Add the mirepoix, leek, garlic, fennel, turnip and tomato
and sweat for 10 minutes.
2. Add the wine, water and sachet.
3. Bring the mixture to a boil, reduce to a simmer and cook for 45 minutes.
4. Strain, cool and refrigerate.



• Beef Broth

Yield: 8 qt. (7.6 lt), 42 Servings, 180 ml each Method: Broth

Ingredients:
5.7 kg Beef shank, neck or
shoulder cut in 2-in.-
(5-cm-) thick pieces
240 ml Vegetable oil
7.6 L Beef stock or water
960 g Mirepoix
240 g Turnips, medium dice
240 g Leeks, medium dice
240 g Tomatoes, seeded and
Diced

Sachet:
1pc Bay leaf
½ tsp Dried thyme
½ tsp Peppercorns, crushed
8 pcs Parsley stems
2 cloves Garlic, crushed
Salt

Procedure:

1. Brown the meat in 4 fluid ounces (120 milliliters) oil, then place it in a
stockpot. Add the stock or water and bring to a simmer. Simmer gently
for 2 hours, skimming the surface as necessary.
2. After the meat has simmered for 2 hours, caramelize the mirepoix in
the remaining oil and add it to the liquid. Add the turnips, leeks,
tomatoes and sachet.
3. Simmer until full flavor has developed, approximately 1 hour. Skim the
surface as necessary.
4. Carefully strain the broth through cheesecloth and season to taste. Cool
and refrigerate.


• Beef Consommé
Yield: 4 qt. (3.8 lt), 21 Servings, 180 ml each Method: Consommé

Ingredients:

10 Egg whites
960 g Ground beef, lean,
preferably shank, neck
or shoulder
480 g Mirepoix
360 g Tomatoes, seeded and
diced
4.8 L Beef broth or stock,
cold
2 pcs Onions brûlés

Sachet:
2 pcs Bay leaves
½ tsp Dried thyme
½ tsp Peppercorns, crushed
8 pcs Parsley stems
2 pcs Cloves, whole
Salt

Procedure:
1. Whip the egg whites until slightly frothy.
2. Combine the egg whites, beef, mirepoix and tomatoes in an appropriate
stockpot.
3. Add the broth or stock; mix well and add the onions brûlés and sachet.
4. Bring the mixture to a simmer over moderate heat, stirring occasionally.
Stop stirring when the raft begins to form.
5. Break a hole in the center of the raft to allow the consommé to bubble
through.
6. Simmer until full flavor develops, app