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:
“I had rather munch a crust of brown bread and an onion in a corner, without any more ado or ceremony, than feed upon turkey at another man’s table, where one is fain to sit mincing and chewing his meat an hour together, drink little, be always wiping his fingers and his chops, and never dare to cough nor sneeze, though he has never so much a mind to it, nor do a many things which a body may do freely by one’s self.”
—Miguel De Cervantes (1547–1616)
“A man acquainted with history may, in some respect, be said to have lived from the beginning of the world, and to have been making continual additions to his stock of knowledge in every century.”
—David Hume (1711–1776)