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The Saucier's Apprentice
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GOURMET MAGAZINE -- March 2002 -- THE TERMS "demiglace" and "glace de viande" are intertwined, but not in the way you might think. Demiglace isn't simply glace de viande (meat glaze) in greater or lesser concentrations. It's actually a classic espagnole (brown) sauce with its luster enhanced by a little bit of glaze. Because making these two concoctions from scratch is a prodigious undertaking, we're thankful that there are some excellent commercial products available. In preparing the beef tenderloin and veal Marsala recipes (pages 138 and 28, Gourmet magazine, March 2002), we used Demi-Glace Gold (a 1½-ounce package reconstituted with water yields 1 cup demiglace), found in specialty foods shops, some supermarkets, and by mail order from More Than Gourmet (800-860-9385).
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