Makes 4 quarts
- 15 pounds veal knuckles and bones
- 10 quarts cold water
Rinse the veal bones well under cold running water and place them in a medium-size stockpot. Add water; there should be twice the amount as water to the amount of bones.
Slowly bring the water to a simmer; carefully skimming away with a ladle any fat and impurities that rise to the surface.
This recipe was originally published in "My Best Eric Ripert" (Éditions Alain Ducasse). See all credits
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