| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New Orleans |
Basics, Glazes, Masterchefs, Norleans, Pal |
2 |
Quarts |
INGREDIENTS
| 5 |
lb |
Bones, beef |
| 5 |
lb |
Bones, chicken |
| 1/2 |
bn |
Celery |
| 1 |
lg |
Carrot |
| 2 |
md |
Onions |
| 1 |
lg |
Bay leaf |
| 4 |
|
Garlic cloves |
| 1 |
pn |
Thyme |
| 1 |
c |
Puree, tomato |
INSTRUCTIONS
Brown the beef bones in a large roasting pan in the oven at 375 F
until the bones are browned
Cover with water and bring the mixture to a boil. Keep covered with
water for 8 to 10 hours, simmering over medium to low heat.
Strain, reserving liquid.
Put beef bones in a pot with the chicken bones, vegetables and
seasonings. Cover with water and cook 4 to 5 hours. Skim off any fat
during the simmering. Strain. Reserve liquid.
Combine the second liquid with the first. Add tomato puree. Strain.
Reduce, simmering, until liquid will coat a spoon. Skim throughout the
reduction.
Note: Reduction works best in a tall pot on low heat.
Refrigerate between steps to bring fat to the top and strain.
Leftover demi-glace may be frozen in ice cube trays for future use.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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