I posted this recently on donrockwell.com
Veal Stock in Christmas Colors:
I made a wild mushroom sauce for our hanger steaks: saute mushrooms & shallots, then add thyme, s&p, demiglace, and a little extra veal stock, reduce, then finish with butter. It was the perfect example of what Michael Ruhlman talks about in his essay on veal stock in The Elements of Cooking
. The demi gave it a depth of flavor that lifted it above an ordinary pan sauce, and the mouthfeel was amazing. It's absolutely worth the time, money, and effort to get results like that.
The Washington Post's Chef on Call
article last Wednesday features a recipe for Roasted Veal Loin with Black Truffle Madeira Sauce. The body of article lists the steps to make the sauce as "[m]ake a meat essence, add a wine reduction, thicken with butter" and the recipe calls for a chicken stock. It's probably tasty as written, but a good veal stock would send it off the charts.
And I am not six feet tall, do not have a waist-high oven, and don't have bulging muscles. The recipe halves quite nicely. As far as being fun to read - I thought it was fun, but I'm probably not normal . YMMV.
Edited by hjshorter, 31 December 2007 - 06:47 AM.