other than water, bones are the most important ingredient of brown stock.
other than water, bones are the most important ingredient of brown stock.
other than water what is the most important ingredient of brown stock?
bones
brown stock









































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 that 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 that is the basis for many other sauces, soups, and stews. the brown colour is attained by roasting the bones, which are to be used for making the stock. it is the basis of espagnole sauce and demi-glace.
brown stock
below are some production numbers to assist with the rarity of each model:









































section::::variants.









































nylon 66mb: mohawk brown, 1959–1987 (brown stock, blue steel receiver/barrel)









































nylon 66gs: gallery special 1962–1981 (.22 short only, brown stock, blue steel receiver/barrel). shell deflector. counter cable attachment on bottom of stock. a few were known to have been apache black.









































nylon 66sg: seneca green, 1959–1962 (dark green stock, blue steel receiver/barrel) 42,500 made









































nylon 66ab: apache black, 1962–1984 (black stock, chrome receiver & barrel) 221,000 made.
remington nylon 66