Demi-Glace - How to Cook Meat
This modern recipe for demi-glace contains a few shortcuts that will help you make demi-glace quicker. As well as the technique for making full-on glace or glace de veau.
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 howtocookmeat.com.
Ingredients
- 6 quarts brown veal stock
- 2 cups red wine
- 1¾ cups diced shallot
- ¾ cup diced carrot
- 4 sprigs thyme
- 2 bay leaves
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