A Taste of Pennsylvania Cookbook

APPLE DAYcontinued from previous pagemoisture has evaporated and the vegetablesare lightly caramelized.Add the tomatoes and cook until themoisture has evaporated.Add the remaining 1500 milliliters chickenstock, the veal stock, and the remaining1500 grams water. Deglaze the pot, thentransfer the stock and bones to a taller,narrower pot so that it will be easier toskim. Bring to a simmer and ladle off theoil as it rises to the top. Simmer for 45minutes, skimming often, until the stockhas reduced to the level of the bones.Strain the sauce through a china cap andthen again through a chinois strainer; youshould have about 1350 milliliters of liquid.Pour the liquid into a small pot, reduceto about 600 milliliters, and strain again.Refrigerate the sauce for up to 5 days orfreeze longer if needed.71