| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 2 |
qt |
Lamb or veal demi glace; (no roux) |
|
|
As needed olive oil |
| 2 |
c |
Shallots; brunoise |
| 1/2 |
c |
Fresh garlic; sliced thin |
| 1 |
|
Bouquet garni |
| 1 |
qt |
Port wine |
INSTRUCTIONS
1. Sweat shallots, garlic, and bouquet garni in olive oil.
2. add wine and reduce to a syrup consistency.
3. add demi-glace and skim the surface as needed.
4. strain through a fine mesh strainer, adjust seasonings with salt &
pepper.
5. If needed thicken with arrowroot slurry or thin with vegetable stock.
NOTES : Yields - 2 quarts
Recipe by: S.C.I. - Jamie, Az.
Posted to recipelu-digest Volume 01 Number 559 by CuisineArt
<CuisineArt@aol.com> on Jan 19, 1998
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