Basic Professional French Cooking

Fond Brun

Brown Veal Stock

Ingredients (for 5 liters)

6 liters Cold Water

5 kg Veal Bones

Aromatic Elements

250 g Onions, mirepoix

250 g Carrots, mirepoix

.5 kg Tomatoes, chopped

50 g Tomato Paste

2 cloves Garlic, crushed

Bouquet Garni

Procedure

1. -Preheat oven to 400 F.
   

2. -Coat the veal bones lightly with oil, place into heavy roasting pan and place in oven to brown. When they begin to brown, add the mirepoix of vegetables and continue to cook until bones and vegetables are brown.
   

3. -Place bones and vegetables in a large stock pot and cover with cold water and bring to a boil. Lower to a simmer and skin very well. Add the tomatoes, tomato paste, garlic and bouquet garni.
   

4. -Simmer on back of stove, skimming often of about 4 hours.
   

5. -Strain carefully and cool right away if not using immediately. Refrigerate.
   

NOTE: Fond Brassiere is exactly the same as Fond Brun, except veal and Beef are used.

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