Brown Veal Stock

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2003

Show: The Essence of EmerilEpisode: Stocks

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (5)

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Average Rating:

Total Reviews: 5

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  • 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

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  • 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

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  • 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.

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  • 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.

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  • on January 06, 2007

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    I finally found veal bones and now have a gallon of this in my freezer.

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