Stocks are often referred to as the ‘foundations of cuisine’, due to the fact that they are the bases for many recipes. White and brown stocks, which used to be essential bases for almost all the great classic sauces, take a long time to make and are often expensive to prepare and have hence not been used often in modern cuisine. The advent of stock cubes or commercial stocks that can be purchased in stores has reduced the use of traditional stocks, however, a well made stock can greatly enhance the final flavour of a dish. The following are several stocks used in various recipes throughout this book.

Légume Fond - Vegetable Stock

Poisson Fond - Fish Stock

Crevette Fond - Prawn Stock

Crustacé Coulis - Shellfish Coulis

Porc Fond/Agneau Fond - Pork Stock/Lamb Stock

Veau Fond - Veal Stock


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