Jus de Veau Lié (Thickened Veal Gravy — for 1 litre)

Ingredients

• 4 litres Fonds de Veau (veal stock)
• 30 grammes arrow-root

Instructions

1. Bring the clear veal stock to the boil and reduce it by three quarters, to 1 litre.
2. Slake the arrow-root with a few spoonfuls of cold stock and bind the reduced stock with it.
3. Pass through the muslin.