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Prep Time: 48 minutes

Cook Time: 2 hours, 10 minutes

Servings: 16


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· 10 lbs veal shin· 7 qt cold water· 15 oz carrots· 7,5 oz onions, stuck with a clove· 5 oz leeks, strung with a stick of celery· 1 bunch fresh herbs (1,25 oz parsley, 1 bay leaf, 1 spring thyme)· 8 oz clarified butter· 9 oz flour· 1 lb pale roux· 5 qt white veal stock· 1 oz salt· 1 pinch nutmeg· white pepper, to taste· 1/4 lb white mushrooms’ skins and trimmings (optional)


Step 1Start by preparing the white veal stock. Remove the bone from the shin. Break the bone into small pieces and tie the meat with a string. Place the pieces of bone into a stewpan, add water and bring to a boil. Skim the impurities from the surface and continue simmering for 5 hours. After 5 hours, transfer the stock into another stewpan with meat, vegetables, and herbs. If necessary, add water, so there is 5 qt of liquid. Bring to a boil, then simmer for 3 hours. Collect the fat from the surface and strain the stock through a mesh or a colander. Allow to cool.Step 2To prepare the pale roux, place butter and best-quality flour in a stewpan with a heavy-bottom. Mix continuously over medium heat. When the roux starts changing color, remove it from heat.Step 3Assemble the sauce velouté. First, reserve 1 pint of white veal stock and set it aside. Pour the remaining stock into a saucepan and add pale roux. Stir until the pale roux dissolves completely. Place on heat and stir or whisk, so it doesn’t burn at the bottom. Season with salt, white pepper, and nutmeg and add mushrooms if available.Step 4Now, bring the sauce to a boil, then simmer for 1,5 hours over low heat without stirring, so it clarifies.Step 5Prepare a smaller saucepan and strain the sauce through a muslin cloth. Add 1 pint of the white veal stock you have reserved previously and simmer for another 30 minutes. Once again, strain the sauce through a tamis into a serving bowl, and stir gently until the sauce cools completely.