1/4 cup grapeseed oil
8 pounds veal bones (joints preferred)
24 cups (6 quarts) ice water
8 ounces onions, roughly chopped
4 ounces carrots, peeled and roughly chopped
4 ounces celery, roughly chopped
One 6-ounce can tomato paste
8 cups red wine
5 sprigs fresh thyme
1 bay leaf
Kosher salt and freshly ground black pepper
3 pounds russet potatoes, well scrubbed
16 cups (1 gallon) vegetable oil
Kosher salt and freshly ground black pepper
2 tablespoons white vinegar
12 large eggs
Six 8-ounce New York strip steaks
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons grapeseed oil
Six 3-ounce ham steaks (1/4 inch thick), fat trimmed
2 tablespoons butter, for finishing demi-glace
Freeze the leftover demi-glace in ice cube trays for future use.