The Three Essential Stocks

There is no such thing as a really high quality commercial stock, or fond, whether veal, chicken or fish. To my way of thinking this is a great lack, because with this one aid the cook at home could realise his or her ideal and make all those sauces which flaunt themselves tantalisingly on the pages of the great professional cookery books.

But in the meantime, don’t despair. It is not as difficult as it looks. In just the same way as you lightly undertake the annual ritual of making jam for the family, I urge you to give up a couple of afternoons to making up these three recipes for fonds. Once you have mastered the somewhat mysterious art of sauce-making, you will be very pleased with yourself, and your friends will be faint with envy.