by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
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:...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
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...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
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...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
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...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
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...
by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
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...
