Demi-Glace | Glace de Viande
A flavorful reduction of veal stock which is the base for most sauces in fine dining restaurants.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rouxbe.com.
Ingredients
- 3 tbsp oil (for the bones)
- 12 lb veal bones
- 1/2 cup tomato paste
- 3 large carrots
- 2 large onions
- 1 head garlic
- 3 ribs celery
- 2 whole leeks
- 3 tbsp oil (for the vegetables)
- 1 cup full-bodied red wine
- 8 to 10 qt cold water
- 1 tbsp whole peppercorns
- 3 sprigs fresh thyme
- 4 bay leaves
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