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Brown stock, French: Fonds 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 Sauce espagnole and demi-glace.[1]
References
- ^ Auguste Escoffier (1907), Le Guide culinaire
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