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Demi Glacé
A very rich and flavorful brown sauce made from reduction of sauce Espagnole sauce with the addition of wine and veal stock. This is a very long procedure and requires constant skimming. A quick version of this involves reducing brown veal stock to which has been added mirepoix, tomato paste, wine, and brown roux.Ads keep BigOven free. Remove ads anywhere you log in with BigOven Pro