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Demi-Glace

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CATEGORY CUISINE TAG YIELD
Meats Essnce04 1 servings

INGREDIENTS

1 ga Espagnole Sauce; hot, see * Note
1 ga Basic Brown Stock; hot, see * Note
1 Bouquet garni
Salt; to taste
Freshly-ground black pepper; to taste
8 oz Madeira
2 c Sauteed mushrooms; in a saute pan
8 oz Beef fillet; seasoned, and
Cooked on the grill
1/4 lb Roasted new potatoes
Chives -; (long)
1 tb Chopped parsley

INSTRUCTIONS

* Note: See the "Espagnole Sauce" and "Basic Brown Stock" recipes which are
included in this collection.
In a stock pot, combine the Espagnole Sauce and Basic Brown Stock together.
Bring up to a boil and reduce to a simmer. Skim the liquid often for
impurities. Add the bouquet garni and continue to simmer. Simmer the sauce
until it reduces by half. Season with salt and pepper. Add the Madeira and
strain through a China Cap. Spoon a couple of ladles of the sauce in the
sauteed mushroom mixture. Bring the sauce up to a simmer. Lay the fillet in
the center of the plate. Arrange the potatoes around the fillet. Spoon the
mushroom sauce over the fillet. Garnish with long chives and chopped
parsley. This recipe yields about 1 gallon demi-glace, and 1 main dish
serving.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2444 broadcast 07-31-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
08-03-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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