How to cook the common white background, recipe with short ingredient list that explains how to prepare this tasty sauce ideal for various combinations.
Ingredients for half a liter
- 200 g boneless veal shoulder
- 200 g finely chopped veal bones
- 1/4 chicken
- 1 finely sliced carrot
- 1 thinly sliced onion
- 1 leek finely sliced
- 1 sliced celery rib
- 1 bunch of smells
- salt
Preparation of the common white background
Tie the meat with a string and place it in a large pot with a liter of water, the chopped bones and the chicken.
Recommended readings- Beef and sausage ragù recipe
- Fish cartoon: restricted broth recipe
- Butcher ragout with mixed meat
- Aurora sauce with bechamel
- Horseradish cream sauce
Bring to a slow boil, lather carefully, then add the vegetables, the bunch of herbs and the salt.
Cook over low heat for about 3 and a half hours.
Allow the broth to cool, then degrease and filter it, keeping aside the meat that can be used immediately for subsequent preparations if desired.
