Veal White Stock Recipe According to Escoffier – Foundation of 19th-Century Codified Classical French Cuisine

Country / Region:

• Country: France

• Region: Classical French cuisine (used throughout professional gastronomy)

• Official Status: None

• Recipe Inventor: Auguste Escoffier

• Specification / Standard: None

• Certification Body: None

History
Veal white stock was codified by Auguste Escoffier in Le Guide Culinaire (1903). It serves as a foundational stock for white sauces, delicate soups, and gentle cooking techniques. Although its practice dates back to the kitchens of the French monarchy, Escoffier structured it for the modern brigade system, making it a staple reference in French gastronomy.

Since Escoffier, the basic method has remained largely unchanged, though cooking times can be adapted for contemporary needs. Some chefs shorten the cooking time or use concentrated versions.

Iconic uses by three chefs:

• Auguste Escoffier: Established the canonical method for white stock in his classification of mother sauces.

• Fernand Point: Followed Escoffier’s tradition, using white stock for refined sauces.

• Joël Robuchon: Modernized the method by clarifying the stock further and precisely controlling temperatures.

Legend / Anecdote:
At the kitchens of the Ritz Hotel in Paris, white stock was nicknamed “the silence of the dish” because its neutrality allowed other ingredients to shine without being overpowered.

Recipe Description
Escoffier’s veal white stock is a clear, uncolored broth made from blanched veal bones, vegetables, and aromatics. It is intended for white sauces such as velouté or suprême, for poaching poultry, and for certain soups. It differs from brown stock in that none of the ingredients are roasted.

Ingredients (for approximately 4 liters):

• 2 kg crushed veal bones

• 500 g lean veal meat (optional)

• 2 carrots

• 1 onion studded with a clove

• 1 garlic clove

• 1 white leek

• 1 celery stalk

• 1 bouquet garni

• 5 liters cold water

• 10–15 g coarse salt

Note: Escoffier does not use pepper in white stock to preserve flavor neutrality. Adding lean meat enhances aroma but is optional.

Method:

1. Prepare the bones: Crush the veal bones with a cleaver or ask your butcher to do so.

2. Blanching: Place the bones in a pot, cover with cold water, bring to a boil, then skim carefully. Drain and rinse the bones with cold water to remove impurities.

3. Cooking setup: Return the blanched bones to a clean pot. Add peeled whole vegetables (carrots, onion with clove, leek, celery, garlic) and the bouquet garni.

4. Add liquid: Pour in 5 liters of cold water and a pinch of coarse salt. Bring to a gentle simmer.

5. Slow simmering: Let simmer uncovered for 4–5 hours, skimming regularly. Do not boil.

6. Straining: Remove bones and vegetables with a skimmer. Strain the liquid through a fine chinois or cheesecloth.

7. Cooling and storage: Cool quickly. Store in the refrigerator for up to 3 days or freeze in portions.

Tips and Advice:

• Never bring to a full boil, as this will cloud the stock.

• Prefer bones rich in cartilage (shank, feet) for a more gelatinous stock.

• Avoid roasting or browning any ingredients, as this will turn the white stock into a brown stock.

• For a very clear stock, strain a second time through damp cheesecloth.

• Ideal storage: in ice cube trays for easy portioning according to need.