Brown stock (French: Fond brun or Estouffade) is one of the basic stocks (fonds) in French cuisine. Auguste Escoffier gives a recipe in Le Guide culinaire which contains marrow bones, beef, poultry carcasses, carrots, turnips, leeks, celery, parsnips and onion and is simmered and skimmed for several hours producing a dark brown liquid which is the basis for many other sauces, soups and stews. It is the basis of espagnole sauce and demi-glace.
Famous quotes containing the words brown and/or stock:
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Puffing as you climb, you are a brown woodcut
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“I consider that a man’s brain originally is like a little empty attic, and you have to stock it with such furniture as you choose.”
—Sir Arthur Conan Doyle (1859–1930)