Fond de Veau

Now, this is good stuff. Roasted veal bones, fresh veggies (also roasted), bouquet garnis, tomato; cook for hours. The real thing and... done in volume. I just love the size of the pot involved.

This was demoed but we didn't do it in the practical (which is when we cook).

Due to current French legislation the logistics of making real veal stock means that restaurants here cannot make their own any more and have to use freeze dried or concentrates prepared commercially. Seems odd that such a basic part of traditional cuisine has been effectively made impossible to produce (because they have to make it and use it on the same day).

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