Mastering the Art of French Cooking, Volume 1 by Julia Child

Author:Julia Child [Child, Julia]
Language: eng
Format: epub
ISBN: 978-0-307-95817-4
Publisher: Knopf Doubleday Publishing Group
Published: 2011-10-05T07:00:00+00:00

1 cup good brown stock or canned beef bouillon

1 Tb arrowroot or cornstarch blended with 2 Tb Madeira

Optional: 1 diced canned truffle and juice from the can

When the veal is done and has been removed from the casserole, add the stock or bouillon and simmer for 5 minutes. Then remove the herb bouquet and bacon, and degrease the sauce. Pour in the starch mixture and optional truffles and truffle juice. Simmer for 5 minutes. Correct seasoning. Sauce should be lightly thickened.

2 Tb softened butter

A warmed sauceboat

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