Le Fonds Bruns Pour Sauces

Print Le Fonds Bruns Pour Sauces Author: Germaine Recipe type: Stock Cuisine: French Serves: 2 quarts   Brown stocks for sauces Ingredients For brown veal stock: 4lbs veal bones OR: For brown beef stock: 2 lbs veal bones, 2 lbs beef bones OR: For brown chicken stock: 2 lbs chicken backs and necks 2 onions, coarsely chopped 4 carrots, coarsely chopped 3 celery stalks, coarsely chopped 6 peppercorns 1 bouquet garni (bay leaf, thyme, parsley) 1 garlic clove 3 quarts water 1 Tbsp. tomato paste 1 cup dry white wine Instructions In a roasting pan put the bones or chicken pieces, add the carrots, celery, onion, bouquet garni and garlic and roast in a very hot oven at 450°F (240°C) until very brown, stirring pieces occasionally. Transfer into stock pot the bones and vegetables, strained of fat Add peppercorns, water, wine and tomato paste and bring to a boil. Skim carefully, put a lid on and simmer slowly for 2 hours, without salt Strain the stock through a chinois Chill and skim off all fat. Strain again through a cheese cloth, being careful not to pour the deposit at the bottom of the pot. Can be kept a few days in the refrigerator or can be frozen. 3.4.3177...

Fond Brun de Veau Lié

Print Fond Brun de Veau Lié Author: Germaine Recipe type: Stock Cuisine: French   Thickened Brown Stock Ingredients 1 quart (1 liter) brown stock salt and pepper to taste 2 tbsp cold water 1½ tbsp arrowroot or cornstarch Instructions Bring the stock to a boil. Mix the cornstarch or arrowroot with the water into a paste. Pour it in the boiling stock. Mix. Bring to a boil. Remove from heat or keep it on the stove without boiling. 3.4.3177...

Fond Blanc pour Sauces

Print Fond Blanc pour Sauces Author: Germaine Recipe type: Stock Cuisine: French Serves: 1 Quart   Instructions White stock is prepared like brown stock but without browning the bones and vegetables and in omitting the tomato paste. For a more flavored white stock, add 3 lbs. veal shanks and a leek for veal stock and a chicken for chicken stock....

Les Fonds pour Consomme et Aspic

Print Les Fonds pour Consomme et Aspic Author: Germaine Recipe type: Stock for Consomme and Aspic Cuisine: French Serves: 2 Quarts   For 2 quarts or about 2 liters. Ingredients 1 veal foot and bones 1 veal shank, boneless the backs and necks of 3 chickens ¼ lb. (110 gr.) pork rind 5 quarts water 4 leeks 1 bouquet garni 1 onion stuck with 2 cloves 4 carrots 6 peppercorns Instructions Use the method of cooking white stock. Salt slightly and simmer until reduced to 2 quarts or about 3 to 4 hours. 3.4.3177...

Les Fond de Poisson (Fumet de Poisson)

Print Les Fond de poisson (Fumet de Poisson) Author: Germaine Recipe type: Stock Cuisine: French Serves: 1 quart   Fish Stock Ingredients 1 tbsp. butter 1 tbsp. oil 1 large onion, coarsely chopped 1 celery stalk, coarsely copped 4 branches of parsley, chopped 1½ lb. (750 gr.) fish bones 1 cup dry white wine 1 quart water 6 peppercorns Instructions Use only non-oily fish bones: flounder, sole, whiting are best. Do not use fish skin. Sauté the onion and celery in the butter and oil until soft. Add the bones, peppercorns, parsley, water and wine and simmer for no more than 30 minutes, skimming occasionally. Strain. Can be frozen. 3.4.3177...