Fonds, or Jus de Veau Brun (Brown Veal Stock — for 10 litres)

Ingredients

• 6 kilos veal knuckle and boned veal shoulder
• 5 kilos veal bones
• 600 grammes carrots
• 400 grammes onions
• 100 grammes parsley stalks
• 10 grammes bay leaf
• 15 grammes thyme
• 12 litres Fonds Blanc (white stock) or water; if water

Instructions

1. Colour the bones and meats in the oven beforehand.
2. Line a russe or a thick-bottomed stockpot with the carrots and onions cut in rounds.
3. Add the rest of the aromatics and the coloured bones and meats; cover and sweat for ten minutes.
4. Moisten lightly and let it fall to a glaze; repeat once or twice more.
5. Cover with the 12 litres of Fonds Blanc, or of water salted at 3 grammes to the litre; bring to the boil and skim thoroughly.
6. Hold at a slow, steady boil for 6 hours.
7. Pass through the napkin and keep in reserve, to be reduced as needed according to the use intended.