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Ingredients
US|METRIC
1 SERVINGS
- 8 lb. marrow bones (veal, sawed into 2-inch pieces)
- 6 lb. marrow bones (beef, sawed into 2-inch pieces)
- 16 oz. tomato paste
- 4 cups onions (chopped)
- 2 cups carrot (chopped)
- 2 cups chopped celery
- 4 cups dry red wine
- 1 bouquet garni
- salt
- pepper
- 16 qt. water
- 1 gal. 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 puree
- 1 bouquet garni
- 1 gal. sauce (Espagnole ,hot)
- 1 gal. stock (brown ,hot)
- 1 bouquet garni
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