White Stock (Fond Blanc)

10 liters

5-6 kg 12 l 4 3 3 g

Bones, veal Water Bay leaves Cloves, whole Peppercorn, crushed

Bouquet Garni (White):

400 g 200 g 5 g 5 g

Onions, peeled Celery root Thyme Parsley stalks

1. 2. 3. 4. 5. 6.

Cut the bones with a meat saw. Wash in cold water. Place bones in a stock pot and cover with cold water. Heat to the boiling point (blanch). Drain and cool. Cover bones with cold water. Add bouquet garni and spices. Simmer for 4 hours. Remove scum as it accumulates. Skim and strain through a cheese cloth.

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