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When making a bourguignonne (our grandfather was a saucier at a time when there were only quality French restaurants in New York, I’ve always used his recipe), I make the required broth by getting about 5 pounds of beef bones and roasting them. Put them in a stock pot with a not expensive cut of beef, herb and vegetable and simmer for an hour or more. This broth tends to give body and depth to the sauce.Your “versuch” looks wonderful. |
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2018-11-19 10:09:42 |
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