Brown Veal Stock

French stocks fall into two categories, white and brown. Brown stocks, the basis for many classic sauces and stews, are made by roasting bones and vegetables until dark brown, before moistening. See the recipe for Brown Veal Stock »Mary Ellen Bartley

A lesson in French saucemaking: Demi-glace is made by reducing sauce espagnole, which in turn is an enriched and slightly thickened brown veal stock.