Poutine

Ingredients

Veal Jus

4 pt veal stock
1/2 lb. veal/beef bones
1 leek, cut into chunks
1 clove garlic

French Fries

2 lb. Yukon Gold potatoes
1 qt vegetable oil, for frying
coarse salt
1/4 lb. Roquefort cheese

Directions

Veal Jus
1.Heat veal stock, bones, leek and garlic in a medium saucepan over medium heat.
2.Reduce heat to low and reduce to a glaze, about 1 to 1 1/2 hours or until reduced by half.
3.Strain and keep warm
French Fries
1.Peel and cut into potatoes 3-inch long, 1/3-inch wide sticks.
2.Soak in cold water for a minimum of 2 hours or overnight.
3.Remove fries from the water and dry very well.
4.Preheat oven to 150 degrees F.
5.Heat vegetable oil in a medium, narrow, heavy-bottomed pot with high sides to 320 degrees F.
6.Blanch French fries in the hot oil in small batches until soft and cooked through but not browned, about 3 minutes.
7.Drain on paper towels and cool to room temperature.
8.Increase oil temperature to 375 degrees F. and fry French fries in small batches until crisp and golden, about 2 to 3 minutes.
9.Drain on a rack.
10.Immediately season French fries with salt.
11.Keep warm on a rack in a low oven.
12.Serve the fries with the veal jus and the Roquefort sprinkled over top.