Brown Veal Stock
Show: The Essence of EmerilEpisode: Stocks
Rate This RecipeRead users' reviews (5)
- Recipe categories: Meat, Veal, Vegetables, Shallot, Carrot, Celery, Tomato,
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Total Reviews: 5
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By felix_9566302
St-Lazare, QC
on December 11, 2010
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Very good, however the boiling needs to be twice as much to yield a nice brown stock. Otherwise it is a bit light
By CooknWine
Largo, FL
on May 12, 2009
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This is the only Veal Stock recipe I found in many others websites and books.
This liquid is GOLD! I loved it, for all the cooks out there you have to try this, this is the foundation for best sauces and many others recipes...
Thanks again Emeril
By rich_7001023
chicago, IL
on October 23, 2007
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this is the best veal stock in under 24 hrs iv'e ever made. Its easier than mr. pepins [jaques pepin ,best bistro chef ever!] emeril you are the man.
By jnem_5498331
reading, PA
on March 29, 2007
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This recipe took all day on the stove to make-the smell was gross when I baked the bones---but the stock turned out perfectly--and now I have several containers in my freezer.
By laurieronan_6200890
Surfside Beach, SC
on January 06, 2007
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I finally found veal bones and now have a gallon of this in my freezer.