Add the veal stock, bay leaves and season with black pepper.

In a saucepan over medium heat, bring the veal stock to a simmer.

Recipes heavy with cream, butter and veal stock had to go.

Reduce the veal stock and alcohol by one third, allow to cool.

When almost dry add the veal stock and roasted lamb bones.

The term "demi-glace" by itself implies that it is made with the traditional veal stock.

The second was, I really don't want to make veal stock.

"I use veal stock from the restaurant," he said.

For a richer soup, use a savory chicken or veal stock instead of the water.

But I do have an amazing cache of veal stock in my freezer.