Doğan, Murat2025-07-232025-07-232025https://hdl.handle.net/11363/10122To make 5 to 6 liters of brown stock: 3 kilograms of beef shank, 2 kilograms of veal shank, a few dried pork skins blanched in boiling water for 10 minutes, 200 grams of carrots, 200 grams of onion, parsley sprigs, a bay leaf, thyme sprigs, and a small clove of garlic.eninfo:eu-repo/semantics/openAccessAuguste EscoffierGastronomyGastronomiMa CuisineMa Cuisine translationMa Cuisine çevirisiBook Chapter2931