Veal Jus from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther
Veal jus is the base for so many of the classic sauces. Here is our version of a demi-glace, the reduced veal stock that serves as a base for a range of classical French sauces. Veal stock is consi...
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Ingredients
- Grapeseed oil, as needed, for sautéing the veal
- 1 pound (455 g) calf’s foot (about a half of one), cut into a few pieces
- 6½ pounds (3 kg) veal breast, cut into 2-inch (5 cm) pieces
- 8 ounces (240 g) celery, cut into large dice (1-pint/480-ml deli container)
- 4 quarts/liters White Chicken Stock
- 2 to 3 tablespoons (30 to 40 g) butter
- 6 ounces (180 g) onion, cut into large dice (1-pint/480-ml deli container)
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