Yields 1 quart. The next one, demi-glace, is the richest-tasting meat-based sauce you can make. It freezes well so make plenty. Its really no more trouble to make a double or even triple batch. Method: Combine Espagnole and stock and bring to a boil. Lower heat to a simmer and reduce liquid to half volume, a quart, skimming if needed. When reduced, strain through a fine strainer to remove any lumps. Add madeira and either serve or cool. Posted to FOODWINE Digest 23 November 96 Date: Sat, 23 Nov 1996 17:46:56 -0800 From: Bob Pastorio
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|Serving Size: 1 Serving (952g)|
|Recipe Makes: 1|
|Calories from Fat: 215 (21%)|
|Amt Per Serving||% DV|
|Total Fat 23.8g||32 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 161.3mg||50 %|
|Sodium 2.2mg||0 %|
|Potassium 71.1mg||2 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.5g|
|Protein 192.7g||275 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1042
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