Ingredients:
- I gallon of white Chicken, Fish, and Veal Stock ( hot)
- 1/2 cup of unsalted Clarified Butter
- 1/2 cup white Mirepoix, finely chopped. ( onions, with part of Leek, Celery)
- 6 Parsley stems, finely chopped
- 2 sprigs of Thyme
- 1 Bay Leaf
- Salt, white pepper to taste
Saute the mirepoix in the butter, in a six-quart heavy-gauge saucepan, for about 5 minutes. Add the flour and blend thoroughly. Cooking over medium heat, stirring continuously, until the white roux turns lightly brown.
Remove this mixture to a large bowl. Add about half of the hot stock, and blend thoroughly. Return this mixture to the saucepan, and add the remaining stock, blending thoroughly. Add parsley stems, thyme, and bay leaf and simmer for 1 hour, skimming impurities regularly. Season to taste with salt and pepper. Strain, cover, label, and refrigerate.
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