Cookbook:Demi-glace

| French cuisine Demi-glace is prepared by the slow reduction of a mixture of sauce espagnole and brown stock.

Ingredients

 * 3 cups sauce espagnole
 * 4 cups brown stock
 * ¼ cup Madeira or sherry

Procedure

 * 1) Mix the sauce espagnole and the brown stock together in a heavy pot.
 * 2) Set over low heat and reduce by two-thirds.
 * 3) Remove from the heat and add the Madeira or sherry.