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Prepare all ingredients.
Bring the light brown veal stock to a boil .
Method 1: Bind it with the brown roux.
Method 2:It is possible to bind the brown stock using cornstarch (maïzena). For this, dissolve a bit of cornstarch into cold water and pour it into the boiling stock while whisking.
In both cases, reduce by half by skimming frequently.
Check consistancy and aspect on a white plate using a ladle.