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 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. 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]