n French cuisine, à la zingara is a garnish or sauce consisting of various ingredients, including of chopped ham, Beef tongue, and sometimes what?
À la zingara In French cuisine, à la zingara (lit. "gypsy style"), sometimes spelled as à la singara, is a garnish or sauce consisting of chopped ham, tongue, mushrooms and truffles combined with tomato sauce, tarragon and sometimes madeira. Additional ingredients may include white wine, cayenne pepper, lemon juice and orange rind. The sauce is prepared by cooking the ingredients until the mixture reduces and thickens. This garnish is served with meat such as veal, poultry and sometimes eggs.
Brown stock Brown stock (French: Fond brun or Estouffade) is one of the basic stocks ("fonds") in French cuisine. Auguste Escoffier gives a recipe in Le Guide culinaire which contains marrow bones, beef, poultry carcasses, carrots, turnips, leeks, celery, parsnips and onion and is simmered and skimmed for several hours, producing a dark brown liquid which is the basis for many other sauces, soups and stews. The brown colour is attained by roasting the bones which are to be used for making the stock. It is the basis of espagnole sauce and demi-glace.