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Demi-Glace
Appears in
Published 2004
Once referred to a mix of reduced veal stock and sauce espagnole (an old-school brown sauce). Now it implies a dark, thick, greatly reduced veal or even chicken stock.
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Published 2004
Once referred to a mix of reduced veal stock and sauce espagnole (an old-school brown sauce). Now it implies a dark, thick, greatly reduced veal or even chicken stock.