- Joined Dec 8, 1999
I read Mrs. Cape's report on their Boston trip a while back and was intrigued by Cape's entree (roasted veal loin with smoked veal jus and spätzle-yum!). My question is, aside from using the dreaded liquid smoke, what are some different ways to prepare a smoked jus for an item that has not been smoked? I'm assuming that the veal itself wasn't smoked, as that would kill it's delicate flavor. Personally, I would smoke some mirepoix, then simmer it in veal jus to achieve this; any other ideas?