jus blond

English translation: (thyme / thyme-infused) jus

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)

French term or phrase:	jus blond (au thym)
English translation:	(thyme / thyme-infused) jus
Entered by:	Rachel Fell

17:24 Mar 1, 2011

French to English translations [PRO]
Cooking / Culinary / main-course (savoury) ingredient on a buffet menu

French term or phrase: jus blond

PLATS

Gigolette de volaille farcie aux pleurotes, ******jus blond****** au thym

ou

Cabillaud rôti en croûte de chorizo, purée à l’ail
__________

Do any foodies out there know what this is? For what it's worth, the pleurotes are "oyster mushrooms" - but I expect you all already knew that! It appears that "Jus blond" sometimes/often (??) comes from veal, but I have no idea what it actually is. There is a recipe (unrelated to this context) using "un bon verre de jus blond de veau" as an ingredient for a sauce, which, by the quantity alone, appears to rule out meat juices - but I could be wrong there! Needless to say, searches for both "pale jus" and "blond jus" throw up reams of irrelevant g-hits - which is also the case with "jus blond".

This is for a high-class buffet menu.

Many thanks for any help offered!

Carol Gullidge KudoZ activity Questions: 352 (1 open) (1 without valid answers) (3 closed without grading) Answers: 2710 United Kingdom
Local time: 04:46

(thyme / thyme-infused) jus

Explanation:
I think you could just put it like this - I'm not sure that it is necessarily made with veal - could it not be from the volaille itself?

Concasser les carcasses [1 poularde de Houdan de 1,7 kg] et les rôtir à brun avec la garniture aromatique pour faire un jus blond assez court. Désosser les cuisses et les couper en deux, les "pommer" (en faire des boules dans leur peau) et les rôtir au four sur les dés de légumes avec du beurre dans une sauteuse.

http://www.750g.com/fiche_de_cuisine.2.123.46175.htm

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Note added at 1 hr (2011-03-01 19:03:04 GMT)
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Les Plats :
Suprême de turbotin aux girolles, jus blond de poulet - 26,00 euros
Noix de coquilles Saint Jacques rôties, confiture d'oignons rouges et fricassée de cèpes - 28,00 euros

http://www.gralon.net/restaurants-france/gironde/restaurant-...

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Note added at 1 hr (2011-03-01 19:06:32 GMT)
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Roast Gigot of Pork, Cider and Thyme Jus
Roast Leg of Lamb with a Rosemary and Redcurrant

Roast Sirloin of Beef, Yorkshire Pudding, Thyme Infused Jus

http://www.bw-scoreshotel.co.uk/uploads/Banqueting Brochure ...

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Note added at 7 hrs (2011-03-02 00:25:03 GMT)
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In Soho they call it "jus bond" here ;-)
ROAST SADDLE OF RABBIT, RISOTTO OF HERBS, ETUVEE OF LEEKS & ASPARAGUS, JUS BLOND
http://www.themobilefoodguide.com/select/menu7700.php

Selected response from:

Rachel Fell
United Kingdom
Local time: 04:46

Grading comment

many thanks everyone for all the help - including the helpful comments in the Discussion box and peer comments! I'm afraid I'm currently abroad, and unable to check thru' my emails to figure out who was first with "thyme jus" out of Mark and Rachel. The client accepted simply "thyme jus" as "golden/blond thyme jus" could be slightly ambiguous. Just for the record, and for what it's worth, this particular jus blond is made from chicken stock.
4 KudoZ points were awarded for this answer

Summary of answers provided

4 +2

white veal stock

Mark Nathan

3 +2

(thyme / thyme-infused) jus

Rachel Fell

3 +1

golden jus (seasoned) with thyme

MatthewLaSon

Summary of reference entries provided

History of Cuisine: blond de veau > blond of veal > veal broth?

Barbara Carrara

Discussion entries: 12

Rachel Fell

United Kingdom

11:41 Mar 9, 2011

Thanks for the feedback/update Carol :-)

Patrick and Carol Collins

Sauce or Gravy

08:20 Mar 2, 2011

To a non-French speaker, perhaps just light gravy or clear gravy would be more understandable? Stock would be a funny thing to find on a menu.

MatthewLaSon

22:21 Mar 1, 2011

Hi Carol,

I never read the Discussion Area until now. And it seems that your idea is the same as mine (golden jus).

Best of luck!

Carol Gullidge

United Kingdom

ASKER

thanks Mark!

21:55 Mar 1, 2011

That's super helpful!

Mark Nathan

France

fond, jus

19:28 Mar 1, 2011

First you make the fond (stock). This can be from bones of various sorts, beef, veal, chicken, duck etc, or even just vegetables. If you simply boil the bones/vegetables then it is a fond blanc, if you roast them before boiling them, it is a fond brun.
Once you have made the fond, you can then make a jus (so in fact my suggestion of white veal stock is not strictly correct). This involves reducing the fond, to concentrate the flavour, and possibly even thickening it slightly, with some sort of fecule, to give it more of a coating texture. If you continue to reduce your fond, you will eventually have "glace". In your case, I would translate "jus blond au thym" as "thyme jus". In classical French cuisine, the "default" fond would be fond de veau.

Carol Gullidge

United Kingdom

ASKER

@ Ann re various stocks

18:00 Mar 1, 2011

true, but the trouble is that one wouldn't normally include "stock" as a menu item. The implication here is that the jus is used as a garnish/sauce. .
The definition of jus blond in your link also suggests that the jus may not be white after all, but maybe more of a golden colour - like chicken stock. It's the "rôtir à brun" that leads me to this conclusion. Perhaps "golden jus" will work ...

Concasser les carcasses et les rôtir à brun avec la garniture aromatique pour faire un jus blond assez court.

Travelin Ann

17:53 Mar 1, 2011

Clear stock or white stock are used interchangeably here:
http://www.patylachef.com/recetas/recipe_stocks_and_fumets_c...
But I should add that some of the text seems to be MT.

Carol Gullidge

United Kingdom

ASKER

White Veal Stock, according to this

17:53 Mar 1, 2011

http://webcache.googleusercontent.com/search?q=cache:qYgqm0J...

is "fond blanc". However, they do have "white stock"(no translation) and even "white beef stock"

Travelin Ann

17:51 Mar 1, 2011

In the US, at least, we tend to say beef stock or chicken stock or vegetable stock. If you know the source of the stock, that might be the simplest solution.

Carol Gullidge

United Kingdom

ASKER

Thanks Ann!

17:44 Mar 1, 2011

there indeed is a jus blond - and it does look like a sort of stock made with the bones, etc. Perhaps Mark's "white stock" (without the veal) would work. A little more research needed...

Travelin Ann

@Carol

17:38 Mar 1, 2011

Here's a recipe indicating how one obtains the stock - and I'm seeing it for fowl, as well as from veal: http://www.750g.com/fiche_de_cuisine.2.123.46175.htm

Carol Gullidge

United Kingdom

ASKER

veal stock

17:35 Mar 1, 2011

Hi Mark - is it always from veal, or can it be other meat?

Answers

6 mins confidence:

peer agreement (net): +2

white veal stock

Explanation:
As opposed to brown stock, for which the bones are roasted.

Mark Nathan
France
Local time: 05:46
Specializes in field
Native speaker of:

English
PRO pts in category: 188

Notes to answerer

Asker: thanks Mark - you're a lifesaver! I was getting nowhere with my research.

Asker: thanks also for the additional help in the Discussion box, and I apologise if you were first with the thyme jus, in which case I should have awarded you the points. I think you deserve points anyway, and wish there were more to share out!

45 mins confidence:

peer agreement (net): +1

golden jus (seasoned) with thyme

Explanation:
Hello,

"Jus" is English gastronomy word, too, I believe, so perhaps don't translate it.

Also, I would think "golden" sounds better than "yellow". You see the French isn't saying "jaune", but rather "blond", making it more appetizing.

Both of us plumped for the locally sourced pan seared venison on bubble and squeak with winter vegetables and a jus of thyme and juniper berries with baby ...
www.themountinn.co.uk/reviews.php

That goose fat works to succulent effect, producing a golden jus with the right thinnish consistency and glossy sheen. ...
www.bostonmagazine.com/articles/ooh_la_voile

I hope this helps.

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Note added at 50 mins (2011-03-01 18:14:36 GMT)
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I can't see much of a difference between "jus de thym" and "jus au thym" here. The latter just means "with", but that doesn't change the meaning, imho (often times can be the case, though).

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Note added at 52 mins (2011-03-01 18:16:48 GMT)
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"Jus blond" wouldn't just refer to "veal", though. It could be duck, etc.

MatthewLaSon
Local time: 23:46
Works in field
Native speaker of:

English
PRO pts in category: 12

Notes to answerer

Asker: many thanks Matthew! I was beginning to think along these lines (see my note to Ann at 18:00). And, no, I have no hesitation about using "jus" in English cuisine

1 hr confidence:

peer agreement (net): +2

(thyme / thyme-infused) jus

Rachel Fell
United Kingdom
Local time: 04:46
Specializes in field
Native speaker of:

English
PRO pts in category: 84

Grading comment

Notes to answerer

Asker: many thanks Rachel! I guess the jus could be from the volaille itself. "Thyme jus" seems a nice simple solution here, and is endorsed by Mark

Reference comments

42 mins peer agreement (net): +1

Reference: History of Cuisine: blond de veau > blond of veal > veal broth?

Reference information:
'Voltaire, qui était toujours non seulement quelque part, mais chez quelqu'un, et qui quelque part qu'il fût, écrivait des lettres pour être imprimées, écrivait de Cirey à son ami Saint-Lambert : « Venez à Cirey où Mme Duchatelet ne vous laissera pas empoisonner ; il n'y a plus une cuillerée de jus dans la cuisine, tout s'y fait au blond de veau, nous vivrons cent ans, et nous ne mourrons plus jamais. » Or la recette de ce blond de veau avait été donnée à Mme Duchatelet par le célèbre Tronchin, dont le cours d'hygiène était renfermé dans ces trois recommandations : « tenez-vous la tête froide, les pieds chauds et le ventre libre. » Voici donc la recette de Mme Duchatelet.'
This comes from Alexandre Dumas's Grand Dictionnaire de cuisine, 1873. M.me Duchatelet's and others' Blond de Veau recipes can be found here,
http://www.dumaspere.com/pages/bibliotheque/chapitrecuisine....

An EN translation of the above can be found at http://www.veal.ca/tag/blonde-veal-stock-recipe/

'401. - Veal Gravy, Or Blond of Veal
Put a few slices of Westmoreland ham (the lean only) into a pretty thick stewpan, and lay over them some fleshy pieces of veal. The rump may be used. Pour into the stewpan a sufficient quantity of stock-broth to cover about half the thickness of the meat. Let it sweat on a stove over a brisk fire. Watch the stewpan and the contents for fear of burning. When the broth is reduced, thrust a knife into the meat, that all the gravy may run out; then stew the glaze more gently. When the whole is absolutely glazed, of a good color, let it stew till brown, but take care it does not burn, to prevent which, put it on red-hot ashes. Keep stirring the stewpan over the fire -that the glaze may be all of the same color, and turn the meat upside down, that it may not stick. When the glaze is of a dark-red color, moisten with some hot broth, and let the glaze detach before the stewpan is put on the fire, for it might still burn. Season with mushrooms and a bunch of parsley and green onions. When the gravy has boiled for two hours, it will be done. Take off the fat, and strain it through a silken sieve.'
The New Cyclopaedia of Domestic Economy, and Practical Housekeeper, 1872)

'Blond de veau
Concentrated veal broth used for mixing with soups and sauces.'
(entry found in the paper ed. of the Dictionary of Culinary & Menu Terms

Barbara Carrara
Italy
Native speaker of:

Italian

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English translation: (thyme / thyme-infused) jus

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