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  Recipe Home » Sauces » Demi Glace - Great Chefs
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  Demi Glace - Great Chefs
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 322
Ingredients:
5 lb Bones, beef
5 lb Bones, chicken
1/2 bunch Celery
1 medium Carrot
2 medium Onions
1 Bay leaf
4 Garlic, cloves
1 pinch Thyme
1 cup Puree, tomato
Instructions:
Brown the beef bones and put them in a large stockpot. Cover with
water and boil. Keep the bones covered with water for 8 to ten hours.

Strain, reserving the liquid.

Put the beef bones in the pot with the chicken bones, vegetables
and seasonings. Cover with water and cook for 4 to 5 hours.

Strain, reserving the liquid.

Combine both the beef liquid and the chicken liquid together.
Bring to a boil and then add the tomato puree. Cook for 10 minutes,
then strain.

Increase heat and reduce until the liquid will coat a spoon.

Skim the surface of the mixture throughout the reduction.

Any leftover demi-glace can be frozen in an ice cube tray and
used a cube at a time later....

Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Roland Huet, Christian's Restaurant, New Orleans
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