Demi-glace

 
                                 DEMI-GLACE
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Basics                           Masterchefs
                 Norleans                         Pal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       lb           Bones, beef
    5       lb           Bones, chicken
      1/2   bn           Celery
    1       lg           Carrot
    2       md           Onions
    1       lg           Bay leaf
    4       ea           Garlic cloves
    1       pn           Thyme
    1       c            Puree, tomato
 
        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
  
 
 
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