SC - sauce makings

[CBlackwill at aol.com]

In a message dated 6/26/00 9:56:30 PM Pacific Daylight Time, rispoli at gte.net 
writes:

> *White stock
>  Parboil 1 pound veal or chicken bones, or both, for a few minutes, just 
long
>  enough for the first scum to rise to the top.  Drain and cover the bones
>  with 2 1/2 quarts cold water and 1 tsp salt, 1 carrot, 2 onions, 2 leeks an
>  a bouquet garni.

Before anyone asks....
A Bouquet Garni is simply a few stems of parsley, fresh thyme, and bay leaves 
wrapped in a string and allowed to float around in the stock as it simmers.  
It is removed when the flavor is extracted.  In Provence, rosemary is always 
included ( I think).

Balthazar of Blackmoor

Mr. Wizard, what happens when you combine pasta and antipasta?