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