Veal Jus

By Alain Ducasse Chef

Premium

ShareShare on facebookShare on TwitterShare on PinterestShare via mail

Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.

Ingredients

Open ingredients list

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests

Premium

Veal Fricandeau with Grilled Asparagus

By Alain Ducasse Chef

Premium

Roast Veal Tenderloin with Thick-Sliced Kidney, New Potatoes, Carrots and Capers

By Alain Ducasse Chef

Premium

Osso Bucco-Style Veal Shank with Gnocchi

By Alain Ducasse Chef

Premium

Traditional Veal Blanquette

By Paul Bocuse chef

Duck and foie gras tart with roanne sauce

By Paul Bocuse chef

Bresse-Style Chicken, Tribute to La Mère Blanc

By Georges Blanc Chef

Rabbit with mustard sauce

By Alain Ducasse Chef

Seared Langoustines and Garden Cucumbers

By Stéphanie Le Quellec Chef

Other recipes by Alain Ducasse

Premium

Crispy Foie Gras Rissoles

By Alain Ducasse Chef

Premium

Duck Foie Gras with Salsify and Fruit in Château-Chalon Sauce

By Alain Ducasse Chef

Premium

Preserved Duck Foie Gras

By Alain Ducasse Chef

Premium

Duck Foie Gras with Chestnut Pasta and Port Wine Sauce

By Alain Ducasse Chef

Loading…