Kent wrote:

> Reg, thanks for your post. Is this concocted in the US or in France? That
> isn't clear from their web site.
> I've tried a # of the high buck demi glace products without success. Any
> French product is predominantly veal, with a little bit of fowl, believe it
> or not, and hardly any beef stock. I just reread the 1966 Larousse
> Gastronomique and the recipe for sauce espagnole is a long way away from
> what most of us think it is. Their price is right, if the product is OK.

I got the heads up on this product by a recommendation in James
Peterson's outstanding book, "Sauces".

<http://www.amazon.com/exec/obidos/ASIN/0471292753/qid=1122677567/sr=2-1/ref=pd_bbs_b_ur_2_1/102-9062840-5060965>

It turned out to be the best commercially prepared glace I've ever
had. In the long run I've found that I'd still rather make my own
though so I guess you could say if I had to buy a commercial version
this would be the one.

I do know from your posts that you have pretty high standards,
admirably so. The question is whether you'll find it can substitute
for your own homemade version.

In any case the stuff certainly passes the cost/benefit test,
if and only if you find it's up to your standards that is.
It's a lot cheaper than making it yourself just in ingredients
alone. All in all I find I have to use at least 20 lbs of bones
and trimming to make a gallon of demi. It's expensive and it takes
a lot of stove time, much more than just making stock.

So I'd say give it a shot. Order the smaller size first and see
if it suits you.

PS - Maybe they'll respond to a question about where it's made
or other questions you might have. Most high quality producers
like to talk about their products in my experience.

--
Reg email: RegForte (at) (that free MS email service) (dot) com