Recipe: veal stock, demi-glace, glace de viande and consommé

Ingredients

• 7 pounds of veal bones, cut by the butcher for roasting
• 3 pounds of chicken necks and backs (get these from the butcher as well)
• 1 turkey neck, broken down into thirds
• 1 cup dry white vermouth
• 3 large onions, peeled and quartered
• 5 large carrots, sliced into 4 pieces
• 6 stalks of celery, cleaned and chopped into 4 pieces
• 1 large turnip, washed and quartered
• 4 medium to small leeks, white and green parts, washed very carefully and chopped
• 1 large or 2 small heads of garlic, sliced
• 1 28 ounce can whole, peeled tomatoes- drain the puree for some other recipe

Tie these next ingredients into a bundle of cheesecloth:

• 12 parsley stems
• 6 dried allspice berries
• 1 teaspoon whole black peppercorns
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 whole cloves
• One hard and fast rule about making stock- do not add salt or salt anything going into the stock.

For Consomme- serves eight:

• 8 cups home made stock
• 2 carrots, peeled and diced fine
• 2 celery stalks, washed and diced fine
• 1/2 small onion, peeled and diced fine
• 4 egg whites
• 2 tablespoons lemon juice