SC - sauce makings
CBlackwill at aol.com
CBlackwill at aol.com
Mon Jun 26 22:01:19 PDT 2000
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?
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