Demi Glace- Great Chefs

DEMI GLACE - GREAT CHEFS

2 Preparation Time :

Categories : Sauces

Amount Measure Ingredient -- Preparation Method -- -- --

5 lb Bones, beef

5 lb Bones, chicken

1/2 bn Celery

1 md Carrot

2 md Onions

1 Bay leaf

4 Garlic, cloves

1 pn Thyme

1 c Puree, tomato

Brown the beef bones and put them in a large

stockpot. Cover with water and boil. Keep the bones

covered with water for 8 to ten hours.

Put the beef bones in the pot with the chicken

bones, vegetables and seasonings. Cover with water

4 to 5 hours.

Strain, reserving the liquid.

Combine both the beef liquid and the chicken

liquid together. Bring to a boil and then add the

tomato puree. Cook for 10 minutes, then strain.

Increase heat and reduce until the liquid will

coat a spoon.

Skim the surface of the mixture throughout the

reduction.

Any leftover demi-glace can be frozen in an ice

cube tray and used a cube at a time later...

record Productions - 1983

com - 747

: Chef Roland Huet, Christian's Restaurant,

New Orleans - - - - - - - - - - - - - - - - - -