Assignment: Brown Stock

Part 1: For this assignment on brown stock make the following:

1. Make one Brown Stock of your choice
2. Make a Remouillage

Part 2: For this assignment:

Use each stock to make one of the following recipe:

• Lamb Shank with Tarragon and Portobello Mushroom
• Pan-Roasted Duck Breast with Prune Port Wine Sauce
• Beef Bourguignon

Those are optional not graded assignments.

Use the OCS Facebook Group to share your findings, comments, successes, photos, short videos, etc.

Grade yourself with the Recipe Self Evaluation Card.