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| − | {{ingredient}} | [[Cookbook:Cuisine of France|French cuisine]]
| + | #REDIRECT [[wikipedia:Demi-glace|Demi-glace]] |
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| − | '''Demi'glace''' is prepared by the slow reduction of a mixture of [[Cookbook:Espagnole sauce|sauce espagnole]] and [[Cookbook:Brown stock|brown stock]].
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| − | ===Ingredients===
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| − | *3 cups [[Cookbook:Espagnole sauce|sauce espagnole]]
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| − | *4 cups [[Cookbook:Brown stock|brown stock]]
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| − | *¼ cup [[Cookbook:Madeira wine|Madeira]] or [[Cookbook:Sherry|sherry]]
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| − | ===Procedure===
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| − | #Mix the sauce espagnole and the brown stock together in a heavy pot.
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| − | #Set over low heat and reduce by two thirds.
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| − | #Remove from the heat and add the Madeira or sherry.
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| − | [[Category:Sauce recipes|{{PAGENAME}}]]
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| − | [[Category:Stock recipes|{{PAGENAME}}]]
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| − | [[Category:French recipes|{{PAGENAME}}]]
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