Veal glaze- master chefs

 
                          VEAL GLAZE - MASTER CHEFS
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Basics                           Stocks
                 Masterchefs                      New york
                 Obar
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Stock, veal ** OR
                         -----VEAL STOCK-----
    2       tb           Oil, vegetable
    6       lb           Bones, veal, meaty, OR
                         -- combination of veal
                         -- and beef bones
    2       md           Onions, trimmed, quartered
                         -- don't peel
    2       lg           Carrots, peeled, trimmed
                         -- coarsely chopped
    2       ea           Celery, stalks, trimmed,
                         -- coarsely chopped
    1       ea           Leek, trimmed, halved
                         -- lengthwise, coarsely
                         -- chopped, (all)
    4       ea           Garlic, cloves, unpeeled
    1       bn           Parsley, stems
    2       c            Water, plus more as needed
    2       md           Tomatoes, fresh or canned,
                         -- cored, coarsely chopped
      1/2   ts           Thyme, dried, or
    3       ea           Thyme, sprigs
    2       ea           Bay leaf
    2       ea           Cloves
      3/4   ts           Salt, coarse
    8       ea           Peppercorns
                         --
                         --
 
        ** If you have previously prepared Veal Stock -
   the simplest thing to do is to take a 1/2 cup of the
   veal stock and boil it until it reduces to about 2
   tablespoons and takes on the consistency of thick
   syrup.  If you don't have Veal Stock handy, then you
   follow this recipe to make the stock first.
   
        Preheat oven to 450 F.
   
        Put the oil in a roasting pan and heat briefly in
   the oven.
   
        Add the bones to the oil in the pan, toss to coat
   and roast for 35 minutes.
   
        Add the onions, carrots, celery, leek, garlic and
   parsley, tossing them all to coat with fat.  Roast 30
   minutes longer.
   
        Remove the pan from the oven and transfer the
   bones and vegetables to a clean stockpot.  Drain off
   as much of the fat as possible.
   
        Place the roasting pan over medium-high heat (use
   2 burners if neces-) (sary), and add 2 cups of cold
   water and boil briefly.  Scrape up all of the browned
   bits into the water.
   
        Transfer the liquid to the stock pot and add
   enough cold water to cover.  Bring slowly to a boil,
   skimming off all of the froth that forms.
   
        Lower the heat and add tomatoes, thyme, bay
   leaves, cloves and salt.  Simmer uncovered for 6 to 8
   hours adding water as necessary just to cover the
   ingredients.  Skim whenever necessary.
   
        Add peppercorns for the last 15 minutes of the
   simmering.
   
        Strain the "soup" into a large bowl through a
   colander lined with a double layer of dampened
   cheesecloth.  Gently press the solids to extract all
   of the liquid, and discard the solids.
   
        Pour the stock into containers for storage and
   label and date them.
   
        The stock will "keep" for up to 3 days in a
   refrigerator, and up to 6 months in a freezer.
   
        This stock is now used to make the Glaze as noted
   in the beginning of these directions.
   
        Source:  New York's Master Chefs, Bon Appetit
   Magazine
        :  Written by Richard Sax, Photographs by Nancy
   McFarland
        :  The Knapp Press, Los Angeles, 1985
  
 
 
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