(418). Braise Stock For Braising Meats (Fond De Braise)

Cover the bottom of a saucepan with bardes of fat pork, one pound of minced onions, one pound of minced carrots, and on top place either a leg of mutton, a piece of poultry, a tenderloin of beef or a kernel of veal. Moisten to the height of the meat with some beef stock ( No. 194). add a bunch of parsley containing a bay leaf and as much thyme, a clove of garlic and two cloves; season with salt and whole peppers, and after it has cooked, strain it through a fine sieve, and return the stock to the braised meats to simmer until it is reduced to half. This braise may be replaced by a mirepoix stock for braising meats.

(419). Mirepoix Stock And Dry Mirepoix (Fond De Mirepoix Et Mirepoix Seche)

This is the essence of meats and vegetables. Put into a saucepan half a pound of chopped fat pork, fry it until melted, and then add half a pound of butter, one pound of lean veal cut in three-eighths of an inch squares, and one pound of unsmoked ham. also a pound of carrots and six ounces of onions cut in quarter inch squares, and a bunch of parsley garnished with a bay leaf and as much thyme, some basil, a clove of gallic, two cloves, and mace. Add to this a few mushroom parings, season with a little salt and mignonette, and when all the ingredients are well fried and of a tine golden color, moisten them with three quarts of remoistening (No. l89), and one pint of white wine, and a pint of Madeira wine; boil the whole slowly for two hours, then strain it forcibly through a tammy ( No. 159) Without removing the fat. Mirepoix is used for moistening meats, fishes, etc.

Dry Mirepoix is made of minced raw vegetables, and roots which are fried in lard and moistened with some good stock and white wine, and allowed to reduce to dryness. It is employed to cover the breasts of fowl, game, and also meats that are to be roasted on the spit.

(420). Poeler Stock For Cooking Fowl Or White Game Meat (Fond De Poele Pour Cuire La Volatile Et Le Gibier Blanc)

Poeler

Consists in cooking fowls or white game meat, the breasts of which are covered with sliecs of peeled lemon, then barded and cooked in a rich stock having it reach to half their heighth. To make the stock ent up one pound of fat pork, and half a pound of unsmoked ham into quarter inch squares; one pound of carrots and as many onions, both minced, a garnished bouquet of bay leaf and as much thyme, fry the whole lightly in half a pound of butter, adding a bunch of basil garnished with two cloves, mace, and a clove of garlic; moisten all with two quarts of veal blond (No. 423), add salt, ground pepper.

(422). Veloute Stock (Fond Pour Veloutel)

Butter the bottom of a sixteen quart saucepan, having a thick bottom, cover it with sliced onions and on top of these lay four pounds of knuckle of veal and shoulder, half of each, four pounds of fowl without the breast, and moisten with one pint of remoistening (No. 189), put it on a brisk fire and cover the saucepan, as soon as the liquid is reduced to half, modi-rale the fire and let the sauce fall slowly to a glaze without browning, then moisten with six quarts more of white broth, skim off the fat and scum and season with salt, crushed whole peppers and a little sugar, add a bunch of parsley and celery green, garnished with two bay leaves and as much thyme, also half an ounce of basil, besides four ounces of mushroom parings or stalks and half a pound of minced carrots, then let cook for six hours, remove all the fat, add from time to time a little remoistening (No. 189), salt it to taste and strain through a sieve or a napkin. Use when needed.

(423). Veal Blond Stock (Fond De Blond De Veau)

Butter the bottom of a saucepan capable of containing sixteen quarts; set in four sliced onions, and on top of these four pounds of split knuckle of veal and four pounds of shoulder of veal, two fowls, after removing the breasts, and moisten all with one quart of beef stock (No. 194a). Place the saucepan on a brisk fire, keeping the lid on, and reduce the moisture by moderating the heat of the fire, and letting the liquid fall slowly to a glaze; now moisten again with six quarts more of beef stock, season with salt and whole peppers, and add four leeks, two carrots, cut in pieces, a bunch of parsley, some celery, one bay leaf and as much thyme. Cook all slowly for six hours, then skim off the fat and strain through a fine sieve. Chop up the breasts taken from the two fowls with the same quantity of lean beef, and mix this in a little cold water, and with this meat clarify the veal blond the same as consomme; then strain it through a napkin.

Veal blond should be clear, succulent and of a nice color, the grease should be thoroughly removed from it; added to clear soups it greatly improves them: it is also used in reducing sauces.