Tomato-flavoured Demi-glace

Name: Tomato-flavoured Demi-glace (Demi-glace tomatée)
Cook time: 1 h
Total time: 1 h
Yield: For half a litre (scant pint) demi-glace
Cuisine: French
Ingredients: ½ tablespoon tomato purée; 3 fresh tomatoes, coarsely chopped; 1 litre (1¾ pints) dark veal stock; a stick of celery; some parsley stalks; half a carrot, cut into mirepoix dice; half an onion, cut into mirepoix dice; 1 tablespoon arachide oil; 5 coarsely-crushed black peppercorns

Demi-glace tomatée

Preparation info

For
half a litre
demi-glace

Difficulty
Easy
Ready in
1 hr

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

1 litre (1¾ pints) dark veal stock
½ tablespoon

Europe
France
Stock
Gluten-free

Method

Sweat the carrot and the onion gently in the oil in a covered saucepan. Add the tomatoes and tomato purée, the stick of celery, the parsley stalks and the stock.
Let it simmer over a low heat for about an hour, skimming from time to time. Add cold water if necessary - there should be 500 ml (scant pint) liquid left after reducing. Ten minutes before the end of