Preheat deep fryer to 325 F.
Place small amounts of fries into preheated deep fryer.
Cook for about 5-6 minutes until tender and just starting to brown.
Turn deep fryer up to 375 F.
Cook poutine sauce before finishing fries. Must cook fries just before serving.
Cook fries a second time for about 2 minutes until crisp and brown.
Heat butter in a heavy bottom saucepan until butter foams.
Add flour and whisk to incorporate.
Cook over medium high heat for about five minutes, watching constantly. Remove from heat and pan and allow to cool.
In a large saucepan over high heat add oil.
Add onion, carrot, garlic and celery and cook until brown.
Add chicken stock, veal stock, ketchup, Worcestershire sauce, herbs, shallots and black peppercorns.
Bring to a boil. Reduce to a simmer and add roux, a little at a time, whisking constantly.
Bring to a boil and allow to cook for about 5 minutes until thickened.
Remove from heat and strain.
Adjust seasoning with salt and pepper.
Preheat oven to 400 F.
Finish cooking fries in hot oil.
Remove and drain on clean towel to absorb excess oil.
Place cooked fries in an ovenproof dish and sprinkle with cheese curds.
Top with a generous amount of sauce.
Place in oven for a few minutes for cheese to melt. Serve immediately.