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Brown Stock or “Estouffade

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Quantities for making Four Quarts.
  2. 4 lbs.
  3. of shin of beef (flesh and bone).
  4. 4 lbs.
  5. of shin of veal (flesh and bone).
  6. ½ lb.
  7. of lean, raw ham.
  8. ½ lb.
  9. of fresh pork rind, rinsed in tepid water.
  10. ¾ lb.
  11. of minced carrots, browned in butter.
  12. ¾ lb.
  13. of minced onions, browned in butter.
  14. 1 faggot, containing a little parsley, a stick of celery, a small sprig of thyme, and a bay leaf.