This week we had one of the most important lessons of cuisine and that’s making a dark stock (which is used all the time in the kitchen to make sauces, season a dish, reduce to Demi Glace and glace, make jellies and basically it’s very essential). It’s plenty of work but this is what determinism a quality of a dish. The whole week our group, Anglo A, had taken over by Chef Antoine (Same one from Pastry Mondays) because Chef Sebastian had a forced vacation (he didn’t want to leave us but he was forced to!). I think it’s not bad actually to be working with another Chef, you can lean so many different things from each one of our professionals. Chef Antoine’s style is more laid back and calm. On the other hand, his critic is pretty harsh. He has a lot of appreciation for presentation but he’s not that fanatic about organization like Chef Sebastian. Organization is important in the kitchen and can be a priceless tool to grow with right from the beginning, this is why I’m very happy to have Chef Sebastian. On the other hand, you wouldn’t want it to be hanging over your head at all time, as this is not the goal of a day in the kitchen. So I’m basically very happy with the combination of the two Chefs.

Back to the Stocks, we already made the “white” veal stock for the Potage Saint Germain and also Fumet de poissons for the Fish soup, which is like stock but you should not call it “Fond” because the fish takes 1.5h to give all their taste and then it’s done. And now we made the “Fond  Brun de Vueu” which is the dark veal stock and we also made a Marmite which is like a beef soup which is then clarified and used for clear soups and jellies. We also made a small “Jus au veal”, different technique of adding the water a bit by bit, to get a different consistency and flavor. All this we did on one day and then the next we continued to cook the dark stock all together and used the Marmite for a Consommé and Onion soup.

 First day: Making the base, Fond de Veau, Marmite and jus de Veau:

You can see right away that Chef Antoine's instructions are not as organized as Chef Sebastian's

Starting of the Demo

Cleaning and tying the meat


Claire and I starting the cooking of the marmite

Roasting the veal bones for the stock

The veal's feet is blanched and the ribs are roasted as well

The taste of the vegetables is added, thinly sliced, to the bones

Concentrated tomatoes, scraping all the flavor from the bottom of the roasting pan

Adding a little water

Everything goes back to the pot

Covered in cold water, left to boil

Big pots are on the stove today!

Defoam and degrease is the key with stock

Burnt onions are added for the brownish color

Claire defoaming and degreasing our boiling stock

in the meantime, the Veal jus, the veal ribs cut and colored in a pan

Nice and brownish but not burnt!

Carrot, celery and onions chopped thinly

Mixed with the veal ribs

Tomato, parsley, thyme, then water added gradually

Our marmite is cooking in the meantime, with it's B.G.

After staining the marmite, chef showing us how to serve the marrow bones, with rock salt, freshly grounded pepper and thinly chopped parsley.

Our Marmite, strained over the pieces of meat. Tagged for tomorrow

All the strained stocks and Marmites going to sleep and rest until tomorrow

Don't forget to tag correctly!

All the Veal jus was collected together and saved (see the different color achieved with this technique)

The next day: Clarification and making of the soups

All the veal stock is going back to cooking (it needs 8-12 hours of cooking and reduction)

The Marmite needs to be clarified. Demo of the process, starting with egg whites. This bottle is a bottle of egg whites 🙂

Mixing minced meat to the beaten egg white

In this process we want to clear the liquid from all the particles, the egg white help doing it but takes away from the taste, this is why we add the minced beef as well

Adding more Garniture Aromatique, we want to preserve the concentrated taste

All will be as one unit of clarification

Some Crushed white peppers for the taste

Adrian pours the Marmite to the clarification mixture

Back to the pot, mixed until the albumin and egg protein begins to heat and harden

When boiling leave the process to work alone

This is our Marmite being clarified

A yaki Volcano is starting to pump

The cleared Marmite is strained and now referred to as Consommé

Our Marmite is strained over some parsley stems, crushed pepper and rock salt

The egg white with the meat and vegetables. Thought it could make a good meatball in sauce.

Our Cleared Comsommé!! That's all that came out from this whole two day process! The meat goes to a second round of boiling to get some more light stock for the onion soup.


Some vegetables are cut to Brunoise (2-3 mm squares), bleached.

Chef's plating

Consommé over the vegetables

4 Chervile leaves on top, ready!

My Plating is in the metalic plate

Steamy hot!

Chef tasting my soup. A bit more Pepper!! Chef likes pepper.

In the meantime, Onion soup, the onion is thinly émincée and put in a pot with butter to cook slowly

Then it looks like that

needs to get some color, but not burnt

Chef's soup is ready, being plated

Toasts on top and handful of Gruyére

Generously with the cheese

Came out the salamander, Sizzling

My soup is wetted with the marmite that was left

My final presentation. Remarks: The bowl was not clean enough, the soup was too sweet (more salt is needed)

The finished Veal Stock was taken to be chilled quickly in the blast freezer, marked Anglo A but sadly stolen by Anglo B, the greedy group!


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9 Responses to Stocking; Consommé Brunoise, Soupe a l’Oignon

  1. Ema Irit says:

    alot of work and we eat everything in seconds…

    • Mashav says:

      I still have some of it left, in the fridge. Want some? 🙂
      Anyway, your point is right. People should eat slowly after all that work!!

  2. Shlomo says:

    Mark up another great post!

  3. Nachman says:

    did you direct the “eat slowly” comment to me???

  4. Nachman says:

    so, what did happen to the egg white with the meat and vegetables???


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