Demi glace
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Demi-glace (French pronunciation: [dəmi ɡlas], 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The...
sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vin ("wine-merchant's sauce") is a similar designation...- Meat glaze (redirect from Glace de viande)reducing brown stock through evaporation by slow heating. Compared to demi-glace, meat glaze is about twice as concentrated. Its high viscosity and salt...
yōshoku. It usually contains beef, onions, and button mushrooms, in a thick demi-glace sauce which often contains red wine and tomato sauce. This sauce is served...
French culinary saucePages displaying wikidata descriptions as a fallback Demi glace – Sauce in French cuisine Gravy – Sauce made from the juices of meats...
similar, that was prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. It was also traditionally...
is garnished with slices of black truffle and finished with a Madeira demi-glace sauce. It is named after 19th-century composer Gioachino Rossini. Its...
the small sauces, or compound sauces, derived from the classic French demi-glace, which in turn is derived from espagnole sauce, one of the five mother...
truffle served with demi-glace Carnot mixed with cockscombs and mushrooms, garnished with cocks' kidneys, served with demi-glace à la châlonnaise Chalons...
chicken) or vegetables, and can be flavored with beef stock, ketchup, demi-glace, white sauce or simply salt and pepper. Sometimes, rice is replaced with...
Sauce lyonnaise is a compound or small French sauce of demi-glace, white wine, vinegar and onions served with small cuts of meat principally for left-overs...
coated in edible wax glazes, often during tumbling. A savory glaze such as demi-glace can be made from reduced stock or meat glaze that is poured onto meat...
classic mother sauce example is espagnole sauce as well as its derivative demi-glace, though other varieties exist. In Danish cuisine brown sauce (brun sovs)...- Tomato & Plum Salad (1 point) Kévin: Roasted Lamb with Panko, Garlic & Demi-Glace (3 points) Scallop with Butternut Purée & Herb Salad (2 points) Poireaux...
Katsudon (redirect from Demi katsudon)as Fukui, Kōfu, Gunma, Aizuwakamatsu and Komagane demi katsudon or domi katsudon: with demi-glace and often green peas, a specialty of Okayama shōyu-dare...
there is also katsu rice, which is pork cutlet served on rice topped with demi-glace sauce. Another popular variation, katsu sando or pork cutlet sandwich...- with salt and pan-seared and basted with lard, sliced, drizzled with demi-glace (made from roasted pork bones) and served on a butcher block on top carrot...
Cuisine (fourteenth ed.). London: Jaeggi. OCLC 1086737491. Brown sauce Demi-glace Wikibooks Cookbook has a recipe/module on Espagnole sauce The Cook's Decameron...- granulated garlic and dunkel or dark beer), roasted in oven, topped with demi-glace and served with a homemade potato dumpling garnished with chives, sauerkraut...
- Additional ingredients such as tomatoes are sometimes added. Food portal Demi-glace Busico, Michalene (2001). The chefs of the times: more than 200 recipes...
- See also: demiglace demi-glace (countable and uncountable, plural demi-glaces) Alternative spelling of demiglace
- Ingredients.—A breast of lamb ¾ of a lb. of sausage-meat, ⅓ of a pint of demi-glace sauce or a mild curry sauce (see Sauces). For the mirepoix, or foundation:
- damn. To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living. Vegetarians are the
- J'aime la glace. I like ice cream. Nous préférons le steak. We prefer steak. Vous aimez les frites. You like French fries.