Veal Mushroom Sauce
|Cold pressed vegetable oil||1 Tablespoon|
|Veal bone and trimmings/Chicken bone and trimmings||1 Pound, cut into 2-inch pieces|
|Shallots||3 , peeled and minced|
|Chopped mushrooms/Mushroom trimmings||1⁄4 Cup (4 tbs)|
|Veal stock||1 1⁄2 Quart (Cold Rich)|
|Arrowroot||2 Tablespoon, mixed with 2 tablespoons white wine|
|White wine||2 Tablespoon, mixed with arrowroot|
In a 3-quart pot, heat the oil, add the veal bones, and brown over high heat for 3 to 5 minutes, stirring constantly.
Add the shallots and mushrooms and toss for 1 minute, taking care that the shallots do not burn.
Add the stock and bring to a boil over high heat, skimming off the scum and fat that rise to the surface.
Lower the heat and simmer, uncovered, until reduced by half, skimming often.
When the stock is reduced, return it to a boil and whisk in the arrowroot mixture, which will instantly thicken the sauce.
Reduce the heat, simmer for 5 minutes, then strain, let cool, and refrigerate.
Remove any congealed fat.