Demi-Glaze - Defined with Recipe

Demi-Glaze-Is half glaze, or glaze milted to form a bright jellied gravy.

HALF-GLAZE, CLEAR AND THICKENED (Sauce demi-glace Claire et liée).

A half glaze sauce only differs from an espagnole by its lightness. This sauce is generally made in large quantities at the time, so as not to begin it so frequently, as it requires the utmost care in its preparation.

Heat in a saucepan one pound of clarified butter, and when it is very hot fill it up with flour so as to obtain a paste rather too light than otherwise; thicken it well while stirring for a few minutes on the fire, and then set it aside in a warm part to cook and brown very slowly, without adhering to the bottom of the pan. and without letting it get black.

Five or six hours after, pour it into a vessel, cover it with paper, and let this roux stand to get cool.

To make the Sauce: dilute the roux very slowly, with some beef stock (No. 194a). having it only slightly warm, and prepared for this purpose, and finish it exactly like the espagnole; it must be as clear ns possible and of a light color; strain and skim it well.

Stir the liquid over the fire to thicken the sauce, managing not to have any lumps in it. and should it not be perfectly smooth, then strain it through a fine colander Put four ounces of butter in a saucepan, add to it four ounces each of sliced carrots, onions and celery root; the same quantity of lean ham cut in quarter inch squares, a bunch of parsley garnished with bay leaves, thyme and allspice, fry without coloring, pour the sauce over the whole, add four gills of good white, dry wine, and a quarter of a pound of mushroom parings, and let all boil while stirring, then remove it at once to the side of the range, and continue boiling on one side only, so as to be able to despumate it properly for several hours.

Strain and put ns much of this as is needed into a reducing saucepan with two gills of meat glaze; boil, reduce it to the necessary degree, using a spatula to stir it from the bottom, without leaving it for one instant, incorporate slowly into it a little good veal blond and a small quantity of good white wine.

When the sauce is succulent without being too thick, strain it through a tammy and pour it into a vessel, or else into a saucepan to keep warm in a bain-marie.

Clear Half Glaze Thickened.—Have a quart of well-reduced clear gravy; put it on the tire to boil, add six tablesspoonfuls and skim it carefully, adding two tablespoonfuls of fecula. arrowroot, or cornstarch, diluted in a little cold water, pouring it slowly into the stock while stirring it with a whip; boil again, skim and strain through a tine sieve; set it in a bain-marie and cover the top with some Madeira wine.

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