These recipes are adapted from the Art Institute’s: On Cooking Textbook. These are from my notes and I will be revising the information as I do more research.

Cook Time:  24 hours

Ingredients:

2 quarts brown stock
2 quarts Espagnole  (click for recipe

Reduce mixture by half then transfer into a smaller stock pot. Do this 4-5 times until you end up with 1 quart of liquid total. Remember to skim and clean the liquid as you go. NEVER BOIL, slow cook! Serve with any other sauce you want, 1/2 ounce will go into 2 ounces of other sauce.

Eric