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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Brown stock ： ウィキペディア英語版 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 basis for many other sauces, soups and stews. It is the basis of espagnole sauce and demi-glace.〔Auguste Escoffier (1907), ''Le Guide culinaire''〕 ==References== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Brown stock」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.