INGREDIENTS

INSTRUCTIONS

Blackberry Vinegar: ===================  Soak the blackberries in the
vinegar for 3 hours, then pass the  mixture through a food mill.
Discard the seeds.  Chicken: ========  Saute the chicken and then
remove it from the pan.  Drain off the fat and deglaze the pan with
blackberry vinegar.  Add the chicken and demi-glace.  Bring to a boil.
Finish with butter.  Remove chicken to serving plates and cover with
sauce.  Demi-glace: ===========  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.  Strain, reserving the liquid.  Put the
beef bones in the pot with the chicken bones, vegetables and
seasonings.  Cover with water and cook for 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....  Source: Great Chefs of New
Orleans, Tele-record Productions  :    Box 71112, New Orleans,
Louisiana - 1983  :    Chef Roland Huet, Christian's Restaurant, New
Orleans  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 478
Calories From Fat: 347
Total Fat: 39.5g
Cholesterol: 103mg
Sodium: 628.5mg
Potassium: 1064.9mg
Carbohydrates: 28.1g
Fiber: 5g
Sugar: 10.4g
Protein: 7.9g