SC - Russian dishes

[Tollhase1@aol.com]

Karen O wrote:
> 
>     Because I was starting to wonder about "good broth" myself, and then
> what the diff was between broth and stock.

You might check out what the Rombauers (and in the latest edition of The
Good Book, which isn't very good, having virtually nothing from the
Rombauers) have to say about bouillion, say, the cooking liquid/soup
from a pot-au-feu. That's probably about right. Of good flavor and not
too rich, sometimes tasting of a mixture of meats.
 
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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