Brian S. Hale, Executive Chef,Monarch restaurant
March/April 2007
Yield: 2 quarts
- 1 quart lamb stock
- 1 quart veal stock
- 1 cup bing cherries (dried)
Preparation:
Combine ingredients together in a pot and reduce by half. Strain through a fine mesh strainer. Remember to push as much juice out of the cherries as possible. If needed, adjust consistency with a grenadine slurry.