Name: Demi Glace - Great Chefs
Ingredients: 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

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CATEGORY	CUISINE	TAG	YIELD
Meats	New Orleans	Sauces	2	Quarts

INGREDIENTS

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

INSTRUCTIONS

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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