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- Brown_stock abstract "Brown stock (French: Fond brun or Estouffade) is one of the basic stocks (fonds) in French cuisine. Auguste Escoffier gives a recipe in Le Guide culinaire which contains marrow bones, beef, poultry carcasses, carrots, turnips, leeks, celery, parsnips and onion and is simmered and skimmed for several hours producing a dark brown liquid which is the basis for many other sauces, soups and stews. It is the basis of espagnole sauce and demi-glace.".
- Brown_stock wikiPageID "18813193".
- Brown_stock wikiPageRevisionID "549415140".
- Brown_stock hasPhotoCollection Brown_stock.
- Brown_stock subject Category:French_sauces.
- Brown_stock type Condiment107810907.
- Brown_stock type Flavorer107809368.
- Brown_stock type Food100021265.
- Brown_stock type Foodstuff107566340.
- Brown_stock type FrenchSauces.
- Brown_stock type Ingredient107809096.
- Brown_stock type Matter100020827.
- Brown_stock type PhysicalEntity100001930.
- Brown_stock type Sauce107829412.
- Brown_stock type Substance100020090.
- Brown_stock comment "Brown stock (French: Fond brun or Estouffade) is one of the basic stocks (fonds) in French cuisine. Auguste Escoffier gives a recipe in Le Guide culinaire which contains marrow bones, beef, poultry carcasses, carrots, turnips, leeks, celery, parsnips and onion and is simmered and skimmed for several hours producing a dark brown liquid which is the basis for many other sauces, soups and stews. It is the basis of espagnole sauce and demi-glace.".
- Brown_stock label "Brown stock".
- Brown_stock label "Fond brun".
- Brown_stock label "Fondo oscuro".
- Brown_stock sameAs Fondo_oscuro.
- Brown_stock sameAs Fond_brun.
- Brown_stock sameAs m.04gvfxp.
- Brown_stock sameAs Q3075324.
- Brown_stock sameAs Q3075324.
- Brown_stock sameAs Brown_stock.
- Brown_stock wasDerivedFrom Brown_stock?oldid=549415140.
- Brown_stock isPrimaryTopicOf Brown_stock.