*  Exported from  MasterCook  *
 
                          DEMI GLACE - GREAT CHEFS
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       lb           Bones, beef
    5       lb           Bones, chicken
      1/2   bn           Celery
    1       md           Carrot
    2       md           Onions
    1                    Bay leaf
    4                    Garlic, cloves
    1       pn           Thyme
    1       c            Puree, tomato
 
        Brown the beef bones and put them in a large
   stockpot.  Cover with water and boil.  Keep the bones
   covered with water for 8 to ten hours.
   
        Strain, reserving the liquid.
   
        Put the beef bones in the pot with the chicken
   bones, vegetables and seasonings.  Cover with water
   and cook for 4 to 5 hours.
   
        Strain, reserving the liquid.
   
        Combine both the beef liquid and the chicken
   liquid together. Bring to a boil and then add the
   tomato puree.  Cook for 10 minutes, then strain.
   
        Increase heat and reduce until the liquid will
   coat a spoon.
   
        Skim the surface of the mixture throughout the
   reduction.
   
        Any leftover demi-glace can be frozen in an ice
   cube tray and used a cube at a time later....
   
        Source: Great Chefs of New Orleans, Tele-record Productions - 1983
        :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :    Chef Roland Huet, Christian’s Restaurant,
   New Orleans
  
 
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