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Published 1991
A more or less gelatinous and aromatic liquid, prepared by poaching meat, poultry, fish, or bones in water or additional stock. Virtually the same as a broth or bouillon, except those terms imply that the liquid will be served as is. “Stock” implies eventual use in another preparation. See also Broth, Brown Stock, White Stock.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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