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10 Cards in this Set
- Front
- Back
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VEG STOCK
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TOMATO, PEAS, TURNIPS, CARROTS, MUSHROOMS, THYME AND SALT: WATER & SALT COOK VEG BLANCH AND THEN SEASON THE STOCK AND COOK. SERVE.
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REVERETT@CHICAGO.CHEFS.EDU&EMAIL.CHEFRENEE@GMAIL.COM
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RENEE EVERETT E-MAILS
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REMOUILLAGE
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STOCK MADE FROM BONES THAT HAVE ALREADY BEEN USED ONCE TO MAKE STOCK. FRENCH TERM IS "REWETTING".
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BROWN STOCK
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BONES (BEAL OR BEEF), COLD WATER. MIREPOIX. TOMATOES OR PUREE. SACHET (BAY LEAF, DRIED THYME, PEPPERCONRS, PARSLEY STEMS, AND WHOLE CLOVES).
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BOUQUET GARNI
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IS AN ASSORTMENT OF FRESH HERBS AND OTHER AROMATIC ING.
THYME, BAY LEAVES, PEPPERCONRNS, PARSLEY STEMS, CLOVES, WHOLE GARLIC (OPTIONAL). |
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MIREPOIX
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COMBINATION OF ONION 50%, CARROTS 25%AND CELERY 25%
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BROTH
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FLAVORFUL LIQUIED OBTAINED FROM SIMMERING OF MEATS AND VEG.
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GLAZE (GLAHSS) (BASES
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REDUCED UNTIL IT COATS THE BACK OF A SPOON.
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GLACE DE VIANDE (GLAHSS DUH VEE AWND)
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MEAT GLAZE MADE FROM BROWN STOCK
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CHECKEN GLAZE (GLACE DE VOLAILLE(VOHLYE).
FISH GLACE (GLACE DE POISSON (PHWAH SOHN) |
MADE FROM CHICKEN STOCK.
MADE FROM FISH STOCK |
