Fond Lie or Jus Lie

Ingredients

• 1 quart brown stock
• 1 ounce cornstarch or arrowroot

Method

• 1. Bring the stock to a boil in a saucepan. Reduce heat to a simmer.
• 2. Dissolve the starch in a small amount of cold stock or water. Stir it into the simmering stock.
• 3. Simmer until thickened and clear.
• VARIATION: For added flavor, the stock sometimes is reduced with browned mirepoix and tomato (as for Espagnole) before being thickened. Browned bones may also be added.

Notes

• SERVINGS: 20
• SOURCE: Gisslen Text