Veal stock is the foundation of French sauce-making, prized for the gelatine from the bones that gives sauces body and gloss. A good home-made stock makes a noticeable difference to gravies, braises and soups.
Veal stock is the foundation of French sauce-making, prized for the gelatine from the bones that gives sauces body and gloss. A good home-made stock makes a noticeable difference to gravies, braises and soups.
Veal stock is the foundation of French sauce-making, prized for the gelatine from the bones that gives sauces body and gloss. A good home-made stock makes a noticeable difference to gravies, braises and soups.
Veal stock is the foundation of French sauce-making, prized for the gelatine from the bones that gives sauces body and gloss. A good home-made stock makes a noticeable difference to gravies, braises and soups.
Veal stock is the foundation of French sauce-making, prized for the gelatine from the bones that gives sauces body and gloss. A good home-made stock makes a noticeable difference to gravies, braises and soups.
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