i pay about 1.50 lb +- for veal bones. 1 case of bones, tomato product, mirepoix, bouquet, a split veal foot or 2, i'm out the door at close to 20.00/gal for demi. I show my dish how to do it, chopping mireopix, water, passing etc, i'll roast off the bones.
Yes having my demi end up as soup of the day is a flaying offense but has happened to just about everybody i'm sure. Never even heard of cream soup base, interesting.... Sadly stockmaking is becoming a lost art it seems. I've had recent culinary grads looking for the jar of base before.
danny |