| 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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