1) French sauce
Found on
https://www.crosswordclues.com/clue/brown-stock
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...
Found on
http://en.wikipedia.org/wiki/Brown_stock
An amber liquid produced by simmering browned bones and meat (usually veal or beef) with vegetables and aromatics (including caramelized mirepoix).
Found on
http://www.encyclo.co.uk/local/22282
No exact match found.
