Anyone who professes a great cook can not help but know how to prepare the funds, the bases of each recipe, for a perfect result of sauces and creams. Each type of background needs a long cooking, over a very slow heat, without a lid. To prepare the funds it is necessary to get the bones of an animal, calf, chicken or game, vegetables like carrots, celery, onion, aromatic herbs, tomato, sometimes wine, dried mushrooms, water and salt. All ingredients must be placed in very large pots and cooked for 5-6 hours, the liquid should be foamed several times and then filtered to be free of residues.

The brown background

After having degreased the bones in the oven place them in a pot with red wine, chopped celery, carrots and onions, scraps of bacon or bacon, a bunch of aromatic herbs, tomato paste and dried mushrooms. Dissolve and recover the liquid left on the oven pan from the bones and add it to the other ingredients. Cook until the wine has evaporated completely, then add the water, bring to a boil and continue to froth. Let the necessary time cook and then filter with a Chinese colander. Brown bottoms are the basis for the preparation of all braised or stewed red meat.

The white background

Put the chicken or veal bones directly in a pot, add the water and bring to a boil. Froth and then add the vegetables (celery, carrots, onions) cut into cubes, a bunch of aromatic herbs, a tomato and some coarse salt. Cook over low heat for 2-3 hours, turn off and filter with a Chinese strainer to remove any impurities. This background is perfect for preparing soups, creams, and as a basis for making consommé. It can also be used to flavor risotto.