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8

Ingredients

  • 8 pounds marrow bones (veal, sawed into 2-inch pieces)
  • 6 pounds marrow bones (beef, sawed into 2-inch pieces)
  • 16 ounces tomato paste
  • 4 cups onions (chopped)
  • 2 cups carrots (chopped)
  • 2 cups chopped celery
  • 4 cups dry red wine
  • 1 bouquet garni
  • salt
  • pepper
  • 16 quarts water
  • 1 gallon stock (brown)
  • 1 1/2 cups roux (brown)
  • 1/4 cup bacon fat
  • 2 cups onions (chopped)
  • 1 cup carrots (chopped)
  • 1 cup chopped celery
  • salt
  • freshly ground black pepper
  • 1/2 cup tomato purée
  • 1 bouquet garni
  • 1 gallon sauce (Espagnole)
  • 1 gallon stock (brown)
  • 1 bouquet garni
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