Brown veal stock is the foundation of this port sauce
Last week I prattled on about consomme and how to make consomme from stock to finish but a few people wrote me asking just how to get from start to stock. Stock (les fonds), also known as boullion or broth, my friends, are nothing less than the foundation of French cooking.
"Les fonds sont pour la cuisine, ce que les foundations sont pout la maison." Stocks are to cooking what a foundation is to a house. -Auguste Escoffier
So there you have it. Straight from the horse, er, father of French cuisine himself. It is so important that.... Click here to read more about this horse, er, key creation of French cuisine....