duck bones
1 L fond brun
-
60-125 g sugar
100-125 g vinegar
-
8 oz jus orange
jus lemon
cornstarch
=Roast duck bones, make stock from 1., gastric with 2.
Add 2. and 3. to stock, using diluted cornstarch to thicken.
13 oz red wine-strong (pref. burgundy)
7 oz sugar
3 zeste orange
-
16 oz grape juice (white or red)
4 oz water (?)
1 jus lemon
1 Tbsp cream cassis
=Bring 1. to boil, remove & let cool. Add to 2., freeze
1 L milk - boiling
1 oz (2 Tbsp) jus lemon
=Bring milk to boil, take off heat, add jus all at once. Stir well, leave 2hrs. Strain through cheesecloth, pushing out liquid.
1 gal milk - boiling
4 oz jus lemon
=Bring milk to boil, take off heat, add jus all at once. Stir well, leave 2 hours. Strain through cheesecloth, pushing out liquid.