| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Shallots; brunoise |
| 1/2 |
c |
Fresh garlic; sliced thin |
| 1 |
|
Bouquet garni |
| 1 |
qt |
Maderia wine |
| 2 |
qt |
Demi-glace |
INSTRUCTIONS
1. sweat shallots, garlic, & bouquet garni until shallots are transparent.
2. add wine and reduce until almost dry.
3. add demi-glace and reduce for 3 minutes.
4. strain through a fine mesh strainer, adjust seasonings with salt &
pepper.
NOTES : Yields 2 quarts For a nice touch finish sauce just before service
with a vintage maderia wine (atleast 5 years old)
Recipe by: S.C.I. - Jamie, Az.
Posted to recipelu-digest Volume 01 Number 565 by CuisineArt
<CuisineArt@aol.com> on Jan 20, 1998
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