Brown stock

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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 that 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 that is the basis for many other sauces, soups, and stews. The brown colour is attained by roasting the bones, which are to be used for making the stock. It is the basis of espagnole sauce and demi-glace.[1]