The Times Picayune Publishing Company

Demi-Glace

Demi-Glace

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Pint of Sauce Espagnole
  • A Glassful of Madeira Wine
  • A Glassf

Method

To one pint of Sauce Espagnole add a glass of Madeira Wine and a glass of mushroom liquor, an herb bouquet and a teaspoonful of pepper. Carefully remove all fat, set on the fire and cook for thirty minutes. Strain and use when needed. This Sauce is us