Veal Stock and Demi-Glace

Demi-glace acquired a bad image when Escoffier-style cooking was replaced by nouvelle cuisine. In the hands of poor cooks it had become a byword for all the flour-heavy, all-purpose brown sauces used to coat chops and steaks. The word jus replaced it, implying that no flour is used. Really gelatinous veal bones may be able to thicken stock sufficiently with no flour at all, but in my experience two or three tablespoons of flour, cooked out thoroughly in the liquid, will help the texture qui