Fumet
Origin: French
A strong, concentrated broth or stock obtained from fish, meat, game or vegetables and used to flavour sauces.
Fumet:
The French name for a fish stock. It is usually made with bones and gillless heads of lean, salt water fish (the flat fish are the most prized), chopped onion and celery, bay leaf, thyme, peppercorns, and white wine.
Fumet
An intense stock made most often from fish or mushrooms, used to add flavor or body to another stock or sauce.
Fundido
Spanish for "melted." ...
Fumet
a concentrated stock, particularly one made from fish or mushrooms, used to add flavor to less intensely-flavored stocks or sauces.
Gazpacho ...
Fumet: Concentrated fish stock.
En Gelée: Cold, jellied.
Gibelotte: Meat stewed in wine in a casserole.
Fumet
A strong-flavoured cooking liquor used for flavouring sauces; fumet usually refers to concentrated mushroom and fish stocks. For meat, poultry and game stocks, the word fond is used.
Fusilli ...
fumet: The essence or concentrated flavour
G
galantine: A boned, stuffed whole bird (or breast of veal), it may be poached or roasted and served cold or hot ...
Fumet
A stock of fish, meat, or game reduced with wine until concentrated
Garbanzo beans ...
Fumet - [French] an aromatic broth made for use in soups and sauces. The flavor of a fumet is usually concentrated on one item, though multiple ingredients may be used. The stock is then reduced to concentrate this flavor.
Fumet - A concentrated liquid obtained by reducing a stock, particularly fish or mushroom, used to fortify or enhance the flavor of a sauce, soup, or stock.
Funghi - The Italian word for 'mushrooms'.
Fumet (Fr.): A type of stock in which the main flavoring ingredient is allowed to smother with wine and aromatics; fish fumet is the most common type.
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G ...
fumet: fish stock
G
galantine: boned poultry or meat stuffed, rolled, cooked, glazed with gelatin, cold ...
2 cups fish fumet (canned chicken stock may be substituted)
1 cup fresh clam juice (or bottled)
3 medium shallots ...
Cardinal - Fish dishes which have sauces made with lobster fumet and are garnished with lobster meat.
Cardoon - A vegetable from the artichoke family that looks like celery. Cardoons may be eaten raw or cooked and served like any vegetable.
Aspic - A clear jelly made from stock, fumet, wine or fruit juices used to mold dishes. These preparations are often elaborately decorated for use on buffets. Both savory and sweet foods are set in aspic.
Fish dishes which have sauces made with lobster fumet and are garnished with lobster meat.
Cardoon: ...
A flavoured soup base made from simmering fish bones and chopped onions, carrots, celery, or other vegetables. Also called fish fumet, fresh stock is available from selected delicatessens and fishmongers.
Finger eggplant ...
Veloute sauce (blond) - Very similar to Béchamel sauce; although instead of adding milk to the roux, white chicken or veal stock (and sometimes fish fumet) is added. Velouté is often made even richer by adding egg yolks or cream.
chaud-froid, cloute, cocotte, compote, concasse, consomme, contrefilet, court-bouillon, crapandine, dariole, degorger, demi-glace, emincer, l'entrecote, en branche, escalope, espagnole, etuver, farce, farci, foie gras, fricassee, fume, fumet, glace, ...
cheese, such as Roquefort; fromage de chévre, goat cheese; fromage de vache, cow milk cheese; fromage frais, soft white cheese; fromage rapè, grated cheese)
fruit confit d'Apt: candied fruit
fruits de mer: an assortment of seafoods
fumet: ...
Qualifier of odor close to that of smoked food, characteristic, inter alia, of the type of vine sauvignon; from where the name of blanc fumé (see this word).
FUMET (AROMA)
Synonymous with bouquet, but more used for the wines.
 See also: Sauce, Fish, Cooking, Stock, Vegetable
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