from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A type of concentrated food stock that is added to sauces to enhance their flavour. Variations are fish fumet and mushroom fumet.
- n. Alternative form of fumette (stench or high flavour of meat)
- n. The dung of deer.
from the GNU version of the Collaborative International Dictionary of English
- n. The dung of deer.
- n. The stench or high flavor of game or other meat when kept long.
- n. A high-flavored substance, such as extract of game, for flavoring dishes of food; less properly, a ragout of partridge and rabbit braised in wine.
from The Century Dictionary and Cyclopedia
- n. The dung of the deer, hare, etc.
Concentrated fish stock is called fumet and can be made into a sauce.
So here you can order a single dish, maybe a delicious riff on paella comprised of lobster, langoustines, squid, baby clams and cockles in a saffron-spiked shellfish fumet, and still get a suite of hors d'oeuvres to start, a cheese course and dessert.
Ms. Darling emerges from the institute with her love of cooking intact, which is not always the case for students who have to learn such skills as using a melon scoop to dig the eyes out of oversize fish heads while preparing fish fumet stock.
This was a roasted leveret, very strong of the fumet, which happened to be placed directly under his nose.
I had neither the feathers nor fumet of a taudry townmiss: a straw hat, a white gown, clean linen, and above all, a certain natural and easy air of modesty (which the appearances of never forsook me, even on those occasions that I most broke in upon it, in practice) were all signs that gave him no opening to conjecture my condition.
If the flesh of the fish you have chosen is very firm, place the pieces on top of the vegetables and seasoning mix, sprinkle with the remaining cup olive oil, add the fumet with enough water, if necessary, to make about 3 cups, and bring to a rapid boil, which should be sustained for 15 minutes see Note below.
About 3 cups fumet add water to fumet, if necessary, to make about 3 cups
The bouillabaisse can be served with fresh bread spread with garlic butter or, if you wish to commit a certain form of heresy which I often do against a true Marseillaise bouillabaisse, you can put into the soup, along with the tomatoes, seasonings, and fumet, several potatoes, peeled and cut into eighths, boiling them for 10 minutes before adding the fish and olive oil and raising the heat.
First, the making of a fumet or fish stock, and then the actual bouillabaisse.
It is the ultimate readerly text; between its lines one glimpses unfamiliar worlds; compelled by its imperatives, the mind occupies itself in homely tasks, in imagination restocking the cupboards with raspberry vinegar, filling the freezer with brown sauce, veal stock, fish fumet.
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