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Demi-glace
duh mee GLASS
Appears in
Published 2010
(lit: half-glaze) traditionally referred to as a derivative of sauce espagnole. Modern demi-glace is a reduced brown stock.
© 2010 All rights reserved. Published by Le Cordon Bleu.
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Published 2010
(lit: half-glaze) traditionally referred to as a derivative of sauce espagnole. Modern demi-glace is a reduced brown stock.
© 2010 All rights reserved. Published by Le Cordon Bleu.