| Yield 1X: | 160.00 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Onion | ||
| Portions: | 106.7 | ||||
| Shelf life: | 5 days or freeze | ||||
| Date: | 8.31.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Petrale sole bones, soaked overnight | 5 | |
| Butter, whole | 8.00 | |
| Shallot, sliced thinly | 8.00 | |
| Onions, sliced thinly | 1 | |
| Celery, sliced thinly | 1 | |
| Black peppercorns | 1.00 | |
| Bay leaves (one) | 1.00 | |
| Italian parsley (bunch) | 1.00 | |
| White wine (8 cups) | 4 | |
| Water (1 gallon) | 8 |
Carefully measure and prepare all ingredients. Heat a suitable pot over high heat, and add the butter and vegetables. Cook, stirring, until the vegetables are soft, then add the bones, wine and water.
Bring to a boil, then reduce to a simmer, and skim off any protein foam that rises. Add the peppercorns, bay leaf, and parsley, and return to a simmer.
Cook for 30 minutes. Remove from the heat, and allow to settle for 30 minutes. Remove the liquid using a large ladle, and pass through a chinois.
Transfer to a storage container, cool and cover. Label, date, and initial. Store refrigerated.