Fond Lie or Jus Lie


  • 1 quart brown stock
  • 1 ounce cornstarch or arrowroot


  • 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.


  • SERVINGS: 20
  • SOURCE: Gisslen Text

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