---------- exported from cookworks for meal-master, v7.0
 
      title: demiglaze
 categories: professional, sauce
   servings: 60
 
       1 ga brown sauce
       1 ga brown stock
 
 combine the sauce and stock in a large saucepot, over a moderate flame
 heat to a boil, reduce heat, and simmer until reduced by half strain
 through a chinois 
 cover to prevent skin formation 
 keep hot in a bain marie 
 or cool quickly in ice or a water bath and chill
 serve hot or warm
 
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