The foundation is a very concentrated broth. The name "fund" comes from fr. "Fondation", i.e. base, because such a broth acts as a "base" in the preparation of sauces, soups, gravy, etc. Even if you don't cook Haute Cuisine recipes add a few fund cubes as you cook simple homemade soup or pasta... you will immediately feel difference! Stock up on the fund and prepare delicious sauces for the holidays!
Ingredients: Bones of any game (duck, hare, rabbit), Water, Carrot, Celery root, Tomatoes, Leeks, Black peppercorns, Bay leaf, Thyme, Matsis (foelieblaadjes) or nutmeg
Cooking method:
Place the bones on a baking sheet lined with paper. Bake in an oven preheated to 250 ° until the bones are well browned. (About 15-20 minutes).
Coarsely chop all vegetables.
Place the bones and vegetables in a saucepan and cover with cold water. Add spices and cook broth over very low heat for about 5 hours. During this time, the liquid should be boiled down four times.
Strain the broth and let cool completely.
If you are preparing a fund right before use, then you can simply store it in the refrigerator for a couple of three days. The broth is gelatinous and can be added as is, without heating. If you cook well in advance, the broth can be frozen in ice cube trays. The broth turns out to be very canned, so a few cubes are enough to make the sauce!