LCBO Food and Drink Winter 2016

G l a c e d e V e a u recipe on page 86

Veal stock simmers for hours to release flavours and gelatin. The broth is then simmered again the next day to produce a concentrate that works magic in pan sauces, stews and soups by adding a jolt of meaty flavour and gelatin sheen. P r e pa r at i o n T I M E  1 5 M I N U T E S R oa s t i n g T I M E  1 1 / 2 H O U R S S i mm e r i n g t i m e s  8 TO 1 0 H O U R S ; A N D AGA I N T H E N E X T DAY, A B O U T 1 H O U R