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:
“The brown waves of fog toss up to me
Twisted faces from the bottom of the street,
And tear from a passer-by with muddy skirts
An aimless smile that hovers in the air
And vanishes along the level of the roofs.”
—T.S. (Thomas Stearns)
“I met a Californian who would
Talk California—a state so blessed
He said, in climate, none had ever died there
A natural death, and Vigilance Committees
Had had to organize to stock the graveyards
And vindicate the state’s humanity.”
—Robert Frost (1874–1963)