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A fish fond with gelatinous structure In the culinary arts , fond is a contraction of fonds de cuisine which is loosely described as "the foundation and working capital of the kitchen". [ 1 ] In its native usage, fond refers to the sauce created by dissolving the flavorful solid bits of food ( sucs ) stuck to a pan or pot after cooking.
The culinary term fond, French for "base" or "foundation", refers to this sauce. [3] (In the United States, fond may also be used interchangeably with sucs. [4]) The flavour is determined chiefly by the meat, the liquid used for deglazing, and any flavouring or finishing ingredients added, such as aromatics, herbs, or butter.
In the archival science field, it is widely agreed upon that the term fonds originated in French archival practice shortly after the French Revolution as Natalis de Wailly, head of the Administrative Section of the Archives Nationales of France, wrote Circular No. 14, which laid out the idea of fonds as keeping records of the same origin together because prior to this announcement records were ...
Fondue (UK: / ˈ f ɒ n dj uː / FON-dew, US: / f ɒ n ˈ dj uː / fon-DEW, [3] [4] French:, Swiss Standard German: [fɔ̃ːˈdyː] ⓘ; Italian: fonduta) is a Swiss [5] dish of melted cheese and wine served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the ...
Basic stocks are usually named for the primary meat type. A distinction is usually made between fond blanc, or white stock, made by using raw bones and mirepoix, and fond brun, or brown stock, which gets its color by roasting the bones and mirepoix before boiling; the bones may also be coated in tomato paste before roasting.
La Chaux-de-Fonds (French pronunciation: [laʃodəfɔ̃]; archaic German: Schalu) is a Swiss city in the canton of Neuchâtel.It is located in the Jura Mountains at an altitude of 992 metres, a few kilometres south of the French border.
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Most archivists believe respect des fonds originated from the circular titled "Instructions pour la mise en ordre et le classement des archives departementales" (commonly known as "Circular No. 14") issued by the French Ministry of the Interior on 24 April 1841 and authored by Natalis de Wailly, head of the Administrative Section of the Archives nationales; [3] [4] although Luciana Duranti has ...