Demi-Glace

* Exported from MasterCook *

DEMI-GLACE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Basics Masterchefs
Norleans Pal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb Bones, beef
5 lb Bones, chicken
1/2 bn Celery
1 lg Carrot
2 md Onions
1 lg Bay leaf
4 ea Garlic cloves
1 pn Thyme
1 c Puree, tomato

Brown the beef bones in a large roasting pan in
the oven at 375 F until the bones are browned

Cover with water and bring the mixture to a boil.
Keep covered with water for 8 to 10 hours, simmering
over medium to low heat.

Strain, reserving liquid.

Put beef bones in a pot with the chicken bones,
vegetables and seasonings. Cover with water and cook
4 to 5 hours. Skim off any fat during the simmering.
Strain. Reserve liquid.

Combine the second liquid with the first. Add
tomato puree. Strain. Reduce, simmering, until liquid
will coat a spoon. Skim throughout the reduction.

Note: Reduction works best in a tall pot on low
heat.

Refrigerate between steps to bring fat to the top
and strain.

Leftover demi-glace may be frozen in ice cube
trays for future use.

Source: Great Chefs of New Orleans, Tele-record
Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerhard Brill, Commander's Palace
Restaurant, New Orleans



- - - - - - - - - - - - - - - - - -