Brown sauce (meat stock based) Brown sauce (meat stock based) In classical French cuisine, a brown sauce is generally a sauce with a meat stock base, thickened by reduction and sometimes the addition of a browned roux, similar in some ways to but more involved than a gravy. The classic mother sauce example is espagnole sauce as well as its derivative demi-glace, though other varieties exist. In Danish cuisine brown sauce ("brun sovs") is a very common sauce, and refers to a sauce with a meat stock base (in modern times, often replaced by broth made from bouillon cubes), thickened by a roux, and sometimes
Cuisine of the Central African Republic RCA in Boali is known for its local dishes. CAR's potential agricultural output can feed the entire population, however, four coups have occurred during the last decade which has significantly reduced agriculture and food production. These political and economic crises have caused significant food shortages due to the burning of agricultural fields, food storage areas and villages by armed groups. France once colonized what is now the country of Central African Republic as part French Equatorial Africa, and French influences are present in the nation's cuisine, including French bread and wine. During the 19th century Arab slave traders brought Middle