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:
“Just the same as a month before,—
The house and the trees,
The barn’s brown gable, the vine by the door,—
Nothing changed but the hives of bees.”
—John Greenleaf Whittier (1807–1892)
“All that stock of arguments [the skeptics] produce to depreciate our faculties, and make mankind appear ignorant and low, are drawn principally from this head, to wit, that we are under an invincible blindness as to the true and real nature of things.”
—George Berkeley (1685–1753)