Demi-Glace Sauce

Half glaze

Preparation info

    • Difficulty

      Medium

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

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

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.