Name: Brown Stock (Estouffade)
Yield: To make 10 litres (2¼ gal or 2¾ U.S. gal)
Cuisine: France
Ingredients: 5 g (⅙ oz) bay leaves; 10 g (⅓ oz) thyme; 14 litres (3 gal or 3¾ U.S. gal) water; 100 g (3½ oz) parsley stalks; 650 g (1 lb 7 oz) roughly chopped onion; 1 Bouquet garni—comprising: 100 g (3½ oz) parsley stalks 10 g (⅓ oz) thyme 5 g (⅙ oz) bay leaves 1 clove garlic; 6 kg (13 lb) shin of beef on the bone; 650 g (1 lb 7 oz) roughly chopped carrot; 6 kg (13 lb) knuckle of veal (or lean veal trimmings); 1 knuckle of raw ham (blanched); 650 g (1 lb 7 oz) fresh pork rind (blanched); 1 clove garlic

Preparation info

To make
10 litres

Difficulty
Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

Nutritive Ingredients

6 kg (13 lb) shin of beef on the bone
6 kg (

Method

Preparation

Bone out the meats. Break the bones small and lightly brown them in the oven. Fry the carrot and onion brown in a little fat. Prepare the stock by placing these bones, vegetables, ham, pork rind and Bouquet garni into a stockpot, add the cold water, bring to the boil, skim and s