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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:...

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...

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...

Court-Bouillon pour Poisson

Print Court-Bouillon pour Poisson Author: Germaine Recipe type: Stock Cuisine: French Serves: 1 Quart   Court-bouillon for fish Ingredients 1 quart water (1 liter) 1 cup (2.5 dl) white wine or ½ cup vinegar or ¼ cup lemon juice...