Basic Brown Stocks and Their Derivatives

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Basic Stock

Binding Agent

Basic Sauce


Brown veal stock (fond de veau brun)

Arrowroot, potato starch, cornstarch

Thickened veal stock (fond de veau lié)

Bordelaise, Bercy, Robert

Beef stock (braisière)

Roux brun (singer)

Basic brown sauce (sauce espagnole) Demi-glace (classic)

Charcutière, Madère Chasseur

Brown chicken stock (fond de volaille brun)

Roux, starch

Thickened poultry stock (fond de volaille lié)


Game stock (fond de gibier)


Thickened game stock (fond de gibier lié)

Poivrade, Grand Veneur, Diane