Fumet

Fumet is a gastronomic term for a strongly reduced mushroom or fish broth , while the technical term fond is used for reduced meat, game, poultry or vegetable broths .

According to other sources, fumets are of three types: made from fish, game and cryptogams (mushrooms and truffles); Fumets made from aromatic plants are called "essence". Fumets made from meat are called ice cream or meat extract . Fumets of crustaceans are nothing more than coulis .

Fumet literally means aroma in French, it gives a sauce or soup additional flavor and body.

The term fumet generally stands for particularly strong fish stock (French: fumet de poisson ).

All cultivated mushrooms are suitable for fumet from mushrooms , they are boiled down strongly in salted water with butter and lemon. Truffle fumet is a reduction from Madeira with peel of truffle .

Individual evidence

↑ ^a ^b ^c Larousse gastronomique. New ed. Octopus Publishing Group Ltd, London 2009, ISBN 978-0-600-63587-1 .
^ ^A ^b Joseph Favre : Dictionnaire universel de cuisine pratique . Place des éditeurs, 2010, ISBN 978-2-258-08877-1 , p. 624 ( google.de [accessed on July 20, 2019]).
↑ Metz, Reinhold., Hummel, Michael .: The young cook, the young cook . 34th edition, 1st Dr. Pfanneberg, Haan-Gruiten 2011, ISBN 978-3-8057-0653-7 , p. 105 .
^ Éditions Larousse: Définitions: fumet - Dictionnaire de français Larousse. Retrieved July 21, 2019 (French).

[:0-1] Larousse gastronomique. New ed. Octopus Publishing Group Ltd, London 2009, ISBN 978-0-600-63587-1 .

[:1-2] A ^b Joseph Favre : Dictionnaire universel de cuisine pratique . Place des éditeurs, 2010, ISBN 978-2-258-08877-1 , p. 624 ( google.de [accessed on July 20, 2019]).

[3] Metz, Reinhold., Hummel, Michael .: The young cook, the young cook . 34th edition, 1st Dr. Pfanneberg, Haan-Gruiten 2011, ISBN 978-3-8057-0653-7 , p. 105 .

[4] Éditions Larousse: Définitions: fumet - Dictionnaire de français Larousse. Retrieved July 21, 2019 (French).