Good veal stock is an essential ingredient in sauce making and French cooking in general. It is the precursor to bone broth, and is more tasty because it also includes aromatic herbs and vegetables. In this class we will start one from scratch, browning the bones and checking the proper simmering level for long cooking (12 to 16 hours). We will also have one made in advance to the point of straining, and use it to make a delicious clear consommé and as the base for a red wine sauce to accompany steak. We will round out the meal with vegetable accompaniments and a Raspberry Sorbet for dessert.
Menu
Veal Stock
Consommé Double with Brunoise of Carrots and Celery
Seared Steak with Bordelaise Sauce
Creamed Spinach
Roasted Diced Potatoes or Potato Galette
Raspberry Sorbet
Price: $140 per person
limit: 6
Location: Shelleys' Table, Lambertville