Compound Butters

Sauce Brunes Yield  10 quarts or 10 liters
Ingredients U.S. Metric
Veal bones 16 pounds 7 kilograms
  Carrot 3 ounces 100 grams
  Celery 2 ounces 50 grams
  Onion 2 ounces 50 grams
Bay Leaf 1 leaf 1 leaf
Thyme  1 large sprig 1 large sprig
Oil 1/2 cup 1 to 2 deciliters
Tomato Puree 4 ounces 100 grams
Brown Stock 20 quarts 20 liters
Flour 12 ounces 300 grams
Salt 1 tablespoon 20 grams


1.  Brown the cut veal bones with mirepoix in oil.  Add the tomato puree and cook until the vegetables are tender.
2.  Deglaze the sauté pan with wine.
3.  Add the flour.  Pour brown stock and deglazing into a stock pot. add vegetables mixture.
4.  Simmer for 30 minutes, reducing by half.  Skim while cooking and degrease.
5.  Strain
6.  Adjust seasoning
this method is preferred to dusting the bones with the flour as it keeps the flour from scorching and giving an off taste to the sauce.

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