Demi-Glace - BigOven 144170

Demi-Glace

Ready in 1 hour

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Try this Demi-Glace recipe, or contribute your own. "Mushrooms" and "Emeril" are two tags used to describe Demi-Glace.


Ingredients

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8 oz Madeira
1 ga Espagnole Sauce; hot, see *
1 Bouquet garni
Salt; to taste
Cooked on the grill
Black Pepper; freshly ground
1 ga Basic Brown Stock; hot, see
8 oz Beef fillet; seasoned, and
1 tb Chopped parsley
2 c Sauteed mushrooms; in a
1/4 lb Roasted new potatoes
Chives -; (long)

Original recipe makes 1 servings

Servings  

Preparation

* Note: See the "Espagnole Sauce" and "Basic Brown Stock" recipes which are included in this collection. In a stock pot, combine the Espagnole Sauce and Basic Brown Stock together. Bring up to a boil and reduce to a simmer. Skim the liquid often for impurities. Add the bouquet garni and continue to simmer. Simmer the sauce until it reduces by half. Season with salt and pepper. Add the Madeira and strain through a China Cap. Spoon a couple of ladles of the sauce in the sauteed mushroom mixture. Bring the sauce up to a simmer. Lay the fillet in the center of the plate. Arrange the potatoes around the fillet. Spoon the mushroom sauce over the fillet. Garnish with long chives and chopped parsley. This recipe yields about 1 gallon demi-glace, and 1 main dish serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2444 broadcast 07-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 08-03-1998 Recipe by: Emeril Lagasse

Calories Per Serving: 283 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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