| 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:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”