Using ingredient bones
Jugged Hare
- 1 1/2 bones
- 1 hare
- 1 carrot
- 1 onion
- 1 wine glass port wine
- 1,900 ml water
- some water
- some butter
- some flour to a smooth paste with water
- some gravy
Pho Bac-Hanoi Beef & Rice-noodle Soup
- 8 star anise
- 5 oxtails
- 4 onions
- 4 parsnip
- 3 shallot
- 2 scallion
- 2 garlic
- 2 bean sprouts
- 2 chile peppers
- 2 lime
Rack Of Lamb With Herb Sauce
- 10 bay leaves
- 8 mushrooms
- 6 carrots
- 4 garlic
- 3 onions
- 2 tops only
- 2 bones
- 2 racks of lamb
- 2 celery
- 2 demi-glace
Veal Glaze
- 8 peppercorns
- 4 garlic
- 3 thyme
- 2 burners if neces
- 2 onions
- 2 carrots
- 2 celery
- 2 bay leaf
- 2 tomatoes
- 1 leek
Fish Broth With Oysters And Saffron
- 8 radicchio leaves
- 8 oysters
- 6 parsley stems
- 4 clams
- 3 celery
- 3 bones
- 2 leeks
- 2 garlic
- 2 bay leaves
- 1 1/2 carrots
Left-over Soup
- 4 peppercorns
- 2 mutton chops (cold)
- 2 apples (baked)
- 2 stalks celery
- 1 egg (cold fried)
- 3,800 ml water (cold)
- 2,700 gr bones
- 220 gr onions (cold boiled)
- 8 gr salt
- 8 gr mixed herbs
Red Wine Sauce
- 8 bay leaves
- 4 mirepoix
- 4 puree
- 2 shallot puree
- 1 stock
- 700 ml wine (red)
- 475 ml wine
- 425 gr butter
- 290 gr bones
- 240 ml wine (red)