Browning for Stock
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Ingredients 5 ingredients
Method
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- 108.
- INGREDIENTS.--2 oz.
- of powdered sugar, and 1/2 a pint of water.
- Mode.--Place the sugar in a stewpan over a slow fire until it begins to melt, keeping it stirred with a wooden spoon until it becomes black, then add the water, and let it dissolve.
- Cork closely, and use a few drops when required.
- Note.--In France, burnt onions are made use of for the purpose of browning.
- As a general rule, the process of browning is to be discouraged, as apt to impart a slightly unpleasant flavour to the stock, and, consequently, all soups made from it.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon