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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "STOCK-SUBSTITUT" "S" "11/9/95"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "STOCK SUBSTITUTES" "substitutes for a brown stock, a white chicken stock, and a fish stock"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Described below are replacements for a brown meat stock, based on
canned beef bouillon, for a white chicken stock, based on canned chicken broth,
and for a fish stock, based on bottled clam juice.
.PP
From JC, page 106; LAROU, page 934.
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
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SUBSTITUTE BROWN STOCK - brown stock from canned beef bouillon
.in
.PP
From JC, page 67.
.IH "2 cups"
.IG "" "saucepan"
.sp
.IG "2 cups" "canned beef bouillon"
.IG "3 Tbsp" "carrots,"
finely minced
.IG "3 Tbsp" "onions,"
finely minced
.IG "1 Tbsp" "celery,"
finely minced
.IG "1/2 cup" "red wine, dry white wine,"
or
.I dry white vermouth
.IG "2" "sprigs parsley"
.IG "1/3" "bay leaf"
.IG "1/8 tsp" "thyme"
.IG "2" "cloves,"
optional
.IG "4" "black peppercorns,"
optional
.IG "1 Tbsp" "tomato paste,"
optional
.PH
.SK 1
Simmer the canned bouillon with the rest of the ingredients for 20 to 30
minutes.
Season to taste,
strain through a fine sieve,
and the stock substitute is ready to be used for a sauce.
.bp
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SUBSTITUTE WHITE CHICKEN STOCK - white chicken stock from canned chicken broth
.in
.PP
From JC, page 57.
.IH "2 cups"
.IG "" "saucepan"
.sp
.IG "2 cups" "canned chicken broth"
or
.I strained clear chicken and vegetable soup
.IG "3 Tbsp" "carrots,"
finely minced
.IG "3 Tbsp" "onions,"
finely minced
.IG "3 Tbsp" "celery,"
finely minced
.IG "1/2 cup" "dry white wine"
or 1/3 cup
.I dry white vermouth
.IG "2" "sprigs parsley"
.IG "1/3" "bay leaf"
.IG "1/8 tsp" "thyme"
.IG "2" "cloves,"
optional
.IG "4" "black peppercorns,"
optional
.PH
.SK 1
Simmer the chicken broth or soup with the rest of the ingredients for 30
minutes.
Season to taste,
strain through a fine sieve,
and the stock substitute is ready to be used for a sauce.
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.in -1i
SUBSTITUTE FISH STOCK - fish stock from bottled clam juice
.in
.PP
From JC, page 115.
.IH "2 cups"
.IG "" "saucepan"
.sp
.IG "1-1/2 cups" "bottled clam juice"
.IG "1 cup" "water"
.IG "1 cup" "dry white wine"
or 2/3 cup
.I dry white vermouth
.IG "1" "onion,"
thinly sliced
.IG "3 Tbsp" "carrots,"
finely minced
.IG "3 Tbsp" "celery,"
finely minced
.IG "6" "parsley stems"
.IG "1/3" "bay leaf"
.IG "2" "cloves,"
optional
.IG "4" "black peppercorns,"
optional
.IG "1/4 cup" "fresh mushroom stems,"
optional
.PH
.SK 1
Simmer all ingredients for 30 minutes,
allowing the liquid to reduce to about 2 cups.
Season to taste.
Strain through a fine sieve.
Clam juice is salty.
If the stock is very salty, use diluted.
