Source etymology 1
Original entry ↗A type of concentrated food stock that is added to sauces to enhance their flavour. Variations are fish fumet and mushroom fumet. · A ragout of partridge and rabbit braised in wine. · Alternative form of fumette (“stench or high flavour of meat”).
From the French fumet (“aroma”), from Latin fumus (“smoke”). Doublet of fumetto.
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"A type of concentrated food stock that is added to sauces to enhance their flavour. Variations are fish fumet and mushroom fumet.",
"A ragout of partridge and rabbit braised in wine.",
"Alternative form of fumette (“stench or high flavour of meat”)."
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