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    Classical demiglace


    Source of Recipe


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    Recipe Introduction


    Time of cooking will vary depending on how fast you reduce the sauce. It is best to do it slowly.

    List of Ingredients




    1 quart brown stock (veal or beef)
    1 quart espagnole sauce

    Recipe



    Reduce the stock by 1/3.
    Add the sauce Espagnole and reduce until you're left with one quart.
    Strain the sauce through cheesecloth.

 

 

 

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