Demi-Glace Sauce

Name: Demi-Glace Sauce
Ingredients: ¼ pt. juices from roast meat or ¼ pt. stock and 1 teasp. good beef extract or meat glaze; ¼ pt. juices from roast meat or ¼ pt. stock and 1 teasp. good beef extract or meat glaze; ¼ pt. juices from roast meat or ¼ pt. stock and 1 teasp. good beef extract or meat glaze; ¼ pt. juices from roast meat or ¼ pt. stock and 1 teasp. good beef extract or meat glaze; ¼ pt. juices from roast meat or ¼ pt. stock and 1 teasp. good beef extract or meat glaze; ½ pt. Espagnole sauce

Half glaze

Preparation info

Difficulty
Medium

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1871

About

Ingredients

½ pt. Espagnole sauce
¼ pt. juices from roast meat or ¼

Sauce

Method

Boil the sauce and meat juices together until well reduced. Skim off any fat before serving the sauce.

Serve with meat, poultry, game, etc.