Medium
Published 1903
This sauce, commonly referred to as Demi-glace, is made with Espagnole which is brought to a final stage of perfection by further careful simmering and skimming.
It should be finished at the last moment with
Demi-glace can be flavoured with various wines such as sherry, port and Madeira. The addition of a particular wine naturally changes the flavour and character of the Demi-glace and will decide its ultimate use. It is advisable to add the wine being used at the last moment; by boiling the sauce the aroma of the wine will be destroyed by evaporation.
© 1903 All rights reserved. Published by Taylor and Francis.