Demi Glace - A rich reduction of beef bones, vegetables, red wine and tomato paste.
Devein - To remove the dark intestinal vein of a shrimp by using the tip of a sharp knife, then rinsing the shrimp in cold water.
demi glace: A refined espagnol sauce
demi tasse: French for half cup, refers to the bowls concentrated consommé is served in, also Italian coffees such as espresso
denté: Teeth (Italian) ...
Classic Demi Glace
Chicken Based Demi Glace for lighter sauces
Chicken Stock ...
2 cups lamb or veal broth prepared from demi glace*
4 tablespoons butter, cut into chunks
Salt, to taste ...
sauce Robert: classic sauce made with demi glace, white wine and mustard; traditionally served with game
saucier: in the Brigade system, the person responsible for soups, stocks and sauces ...
Mother sauce: refers to the five main sauces where all other sauces are derived from, they are: brown sauce or demi glace; white sauce or bechamel; red sauce or tomato; butter sauce or hollandaise; blond sauce or velouté.
 See also: Bake, Water, Sauté pan, Meal, Loin
  
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