| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
qt |
Venison Espagnole sauce |
| 1 |
qt |
Brown stock |
| 1/4 |
c |
Madeira wine |
INSTRUCTIONS
Yields 1 quart. The next one, demi-glace, is the richest-tasting
meat-based sauce you can make. It freezes well so make plenty. It's
really no more trouble to make a double or even triple batch. Method:
Combine Espagnole and stock and bring to a boil. Lower heat to a
simmer and reduce liquid to half volume, a quart, skimming if needed.
When reduced, strain through a fine strainer to remove any lumps. Add
madeira and either serve or cool. Posted to FOODWINE Digest 23
November 96 Date: Sat, 23 Nov 1996 17:46:56 -0800 From: Bob
Pastorio <pastorio@RICA.NET>
A Message from our Provider:
“God is glorified by a thankful heart.”