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fond de veau
veal stock
A fond de veau is made by boiling bones, meat, vegetables, herbs and spices for hours and hours until they are reduced to a thick sauce. For fond brun de veau the bones, meat and vegetables are first browned in the oven; a fond blanc de veau eliminates that step.
These days many chefs rely on the ready-to-use versions, either in a powder or as stock cubes.
Text © Dana Facaros
Image by Open Food Facts