Fond de Cuisine

Name: Fond de Cuisine (Basic Stock)
Cuisine: France
Ingredients: 2 whole yellow onions; 3 quarts cold water; 2 whole cloves; ½ pound carrots (3 or 4); 1½ pounds lean beef; ½ pound leeks (2 or 3); ½ pound turnips (3 or 4); 3 pounds beef bones

Basic Stock

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Stock, broth, and bouillon are interchangeable names for the same thing, namely, the liquid obtained by cooking meat, bones, and vegetables together. Throughout this book we will use the word stock to mean this unclarified liquid, or the liquid resulting from the following recipe.

Ingredients

3 pounds beef bones
1½ pounds lean beef
½ pound</

Europe
France
Stock
Gluten-free
Mediterranean

Method

Put bones and meat into a large kettle. Clean carrots and turnips. Cut carrots into eighths, turnips into fourths. Add to kettle. Clean and wash leeks. Fold the green tops down around the white parts and tie into a bundle. Add to soup kettle. Cover with the water and bring to a boil.
Clean and peel onions. Cut one in half. P