Sauce Demi-Glace

Preparation info
    • Difficulty


Appears in

By Robert Carrier

Published 1965

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  • 1 pint brown sauce
  • chopped stems and peelings of 6 mushrooms
  • 6 tab


Simmer chopped mushroom stems and peelings in dry sherry or Madeira until liquid is reduced by half.

Reduce Brown Sauce to half the original quantity. Then add meat glaze, mushrooms and juices to this mixture, and simmer over a low heat for 15 minutes. Strain before serving.