2. Dark (brown) broth for dark sauces
Ingredients::
Veal/pork bones, parsnip, celery, carrots, onion, parsley, dill, celery leaves, leek, cabbage core, black pepper, cloves, bay leaf, lard/margarine
Instructions:
Chop bones, roast until golden. Add vegetables. Cover with cold water and simmer for 8-10 hours. Strain.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Телешки/свински кости | 5700.00 | 5700.00 |
| Parsnip | 200.00 | 150.00 |
| Celery | 310.00 | 280.00 |
| Carrots | 375.00 | 300.00 |
| Onion | 300.00 | 252.00 |
| Магданоз (стъбла) | 200.00 | 200.00 |
| Копър (стъбла) | 200.00 | 200.00 |
| Свинска мас | 500.00 | 500.00 |
Standard for 10 servings: Total yield:10000 | One serving:1000
Chemical composition per serving (in grams): Proteins:0.7 , Fats:0.2, Carbohydrates:4.3, 22 kcal
Chemical composition per serving (in grams): Proteins:0.7 , Fats:0.2, Carbohydrates:4.3, 22 kcal