Veal Jus
By
Alain Ducasse
Chef
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Instructions
Step 1: Veal
Remove the excess fat from the veal brisket and slice into 3 ounce (80 g) pieces. Set the bones and cartilage aside.
Step 2: Aromatics
Peel the onions and carrots and dice into a mirepoix.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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