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