It's not difficult to make, but it is time consuming. I'm not keen
about using a demi glace sauce mix. It's supposed to be veal stock
and brown sauce reduced by half. I have an old cookbook with a recipe
for duck with orange sauce and the sauce uses demi-glace. Maybe I can
substitute beef stock for the veal, or chicken stock? My cook book is
at a friends place so I can't post the recipe today. I'll try
tomorrow, and maybe we can analyze it. It's the 1972 cooking olympics
(which took place in Frankfurt am Main in what was then West Germany)
book. Classic recipes. I hope I can find the book.

Portland wrote:
> It's not difficult to make, but it is time consuming. I'm not keen
> about using a demi glace sauce mix. It's supposed to be veal stock
> and brown sauce reduced by half. I have an old cookbook with a recipe
> for duck with orange sauce and the sauce uses demi-glace. Maybe I can
> substitute beef stock for the veal, or chicken stock? My cook book is
> at a friends place so I can't post the recipe today. I'll try
> tomorrow, and maybe we can analyze it. It's the 1972 cooking olympics
> (which took place in Frankfurt am Main in what was then West Germany)
> book. Classic recipes. I hope I can find the book.

There was a discussion of it just a month or so ago that included my
contributions on the subject of taking the demi - glace one step further
to galce de viend.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

"Joseph Littleshoes" > wrote in message
...
>
>
> Portland wrote:
>> It's not difficult to make, but it is time consuming. I'm not keen
>> about using a demi glace sauce mix. It's supposed to be veal stock
>> and brown sauce reduced by half. I have an old cookbook with a recipe
>> for duck with orange sauce and the sauce uses demi-glace. Maybe I can
>> substitute beef stock for the veal, or chicken stock? My cook book is
>> at a friends place so I can't post the recipe today. I'll try
>> tomorrow, and maybe we can analyze it. It's the 1972 cooking olympics
>> (which took place in Frankfurt am Main in what was then West Germany)
>> book. Classic recipes. I hope I can find the book.
>
> There was a discussion of it just a month or so ago that included my
> contributions on the subject of taking the demi - glace one step further
> to galce de viend.
>
> --
>
> Mr. Joseph Paul Littleshoes Esq.
>
> Domine, dirige nos.
>
> Let the games begin!
> http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3
>
>
Do you mean Glace de Viande??

Kent wrote:

> "Joseph Littleshoes" wrote in message
> ...
>
> >
> >Portland wrote:
> > I'll try
> >>tomorrow, and maybe we can analyze it. It's the 1972 cooking olympics
> >>(which took place in Frankfurt am Main in what was then West Germany)
> >>book. Classic recipes. I hope I can find the book.
> >
> >There was a discussion of it just a month or so ago that included my
> >contributions on the subject of taking the demi - glace one step further
> >to galce de viend.
> >
> >--
> >
> >Mr. Joseph Paul Littleshoes Esq.
> >
> >Domine, dirige nos.
> >
> >Let the games begin!
> >http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3
> >
> >
>
> Do you mean Glace de Viande??
>
>
>
Probly, iirc it was about gelatinous turkey broth.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Joseph Littleshoes wrote:
> Kent wrote:
>
>> "Joseph Littleshoes" wrote in message
>> ...
>>
>> >
>> >Portland wrote:
>> > I'll try
>> >>tomorrow, and maybe we can analyze it. It's the 1972 cooking olympics
>> >>(which took place in Frankfurt am Main in what was then West Germany)
>> >>book. Classic recipes. I hope I can find the book.
>> >
>> >There was a discussion of it just a month or so ago that included my
>> >contributions on the subject of taking the demi - glace one step further
>> >to galce de viend.
>> >
>> >--
>> >
>> >Mr. Joseph Paul Littleshoes Esq.
>> >
>> >Domine, dirige nos.
>> >
>> >Let the games begin!
>> >http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3
>> >
>> >
>>
>> Do you mean Glace de Viande??
>>
>>
>>
> Probly, iirc it was about gelatinous turkey broth.
>

No. Glace de viande is much more concentrated - to the point of
being rubbery.

--
Mort

Mort wrote:

> Joseph Littleshoes wrote:
>
> > Kent wrote:
> >
> >> "Joseph Littleshoes" wrote in message
> >> ...
> >>
> >> >
> >> >Portland wrote:
> >> > I'll try
> >> >>tomorrow, and maybe we can analyze it. It's the 1972 cooking olympics
> >> >>(which took place in Frankfurt am Main in what was then West Germany)
> >> >>book. Classic recipes. I hope I can find the book.
> >> >
> >> >There was a discussion of it just a month or so ago that included my
> >> >contributions on the subject of taking the demi - glace one step
> further
> >> >to galce de viend.
> >> >
> >> >--
> >> >
> >> >Mr. Joseph Paul Littleshoes Esq.
> >> >
> >> >Domine, dirige nos.
> >> >
> >> >Let the games begin!
> >> >http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3
> >> >
> >> >
> >>
> >> Do you mean Glace de Viande??
> >>
> >>
> >>
> > Probly, iirc it was about gelatinous turkey broth.
> >
>
> No. Glace de viande is much more concentrated - to the point of
> being rubbery.
>
Yes. The thread i refered to was specificaly about that.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Joseph Littleshoes wrote:

> There was a discussion of it just a month or so ago that included my
> contributions on the subject of taking the demi - glace one step further
> to galce de viend.
>
That was a brand new term to me too!
Ah, the things one learns about on RFC.
Thanks again

"Portland" > wrote in message
...
> It's not difficult to make, but it is time consuming. I'm not keen
> about using a demi glace sauce mix. It's supposed to be veal stock
> and brown sauce reduced by half. I have an old cookbook with a recipe
> for duck with orange sauce and the sauce uses demi-glace. Maybe I can
> substitute beef stock for the veal, or chicken stock? My cook book is
> at a friends place so I can't post the recipe today. I'll try
> tomorrow, and maybe we can analyze it. It's the 1972 cooking olympics
> (which took place in Frankfurt am Main in what was then West Germany)
> book. Classic recipes. I hope I can find the book.
>
>
I've made this several times, back when I had the drive. A couple of
thoughts.

1. It a lot of work. Make sure you follow an established recipe. Go to the
Lourousee Gastrominique and follow that. You can find it in your local
library.
2 Make a large batch. I used a total of 100lb of veal and beef bones/meat
last time. It freezes well, for a long time.
3 Follow the directions carefully, and very slowly braise everything down
to the point where you start straining it.
4. You don't have to reduce all the way to demi glace. You can quit when
the sauce/stock reaches the degree of intensity that will work for you.
5. A reduced veal/beef stock freezes a long long time. Don't worry about
making too much. The older you get the more difficult the task becomes.

A couple of recent issues. I can usually get veal leftovers from our local
butcher free. Beef is getting harder and harder to get because every part of
the beef is used, and therefore worth money. For beef try your local
Hispanic markets for the beef.

Important: You need the veal!! The veal provides the richness. If I had
to choose one or the other I'd choose veal leftovers.

Great Luck to you, and keep us advised.

Kent