125ml |
non-scented cooking oil |
3kg |
game bones and carcasses, chopped small, (use a selection of pigeon, pheasant, duck, partridge and guinea fowl) |
8 |
shallots, finely sliced |
250g |
button mushrooms, finely sliced |
1/2 |
head garlic, cut in half crosswise |
6 sprigs |
thyme |
2 |
bay leaves |
200g |
unsalted butter, diced |
500ml |
white wine |
600ml |
madeira |
3 litres |
* white chicken stock [rid:1604], chilled |
1 litre |
Brown veal stock, chilled |