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Le Chaudron recipe
Fond de veau brun
Brown veal stock
⏱ 240 minServes 8Hard60 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1.5 kg (3.3 lb)veal bones and trimmings
2carrots, chopped
2onions, halved
1 sprigcelery
2 tbsptomato paste
1bouquet garni
- 1.5 kg (3.3 lb) veal bones and trimmings
- 2 carrots, chopped
- 2 onions, halved
- 1 sprig celery
- 2 tbsp tomato paste
- 1 bouquet garni
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Roast the veal bones and trimmings at 220 °C (425 °F) for 40 minutes until browned.
- Add the carrots and onions halfway through.
- Transfer to a stockpot and deglaze the pan with a little water.
- Add the tomato paste, celery and bouquet garni and cover generously with cold water.
- Bring slowly to a simmer and cook uncovered for 3 hours, skimming often.
- Strain, pressing the bones, then reduce. Refrigerate or freeze.
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