Classic brown stock, half-glaze and glaze (Fond brun classique, demi-glace et glace de viande) from Jacques Pépin's Complete Techniques: More Than 1,000 Basic Preparations and Recipes, All Demonstrated in Step-By-Step Photographs by Jacques Pépin
- bay leaves
- carrots
- celery
- leeks
- onions
- thyme
- tomatoes
- black peppercorns
- beef bones
- chicken bones
- veal bones
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.