- n. alternative spelling of demiglace.
“Here it is browned on all sides, then braised in an old-fashioned French brown sauce called demi-glace.”
“But to make a splendid sauce, a good cook goes on to add the basic brown mother sauce called demi-glace (sometimes called espagnole) with a flavoring, as in this chapter’s Fillet of Beef Braised with Mushrooms (page 246).”
“At Beast, she said, pigeon breast would stand in for chicken and the stuffing would consist of herbs, breadcrumbs and demi-glace.”
“But not a one requires that you flash-sauté or prepare a demi-glace or — for the love of jerky — wet-roast a squab.”
“In the entree section, you can depend on something along the lines of a rack and loin of Colorado lamb with a cherry demi-glace and truffled mashed potatoes, and a peppercorn-encrusted Ahi tuna with wonton crisps and wasabi mashed potatoes.”
“Infield fare of hot dogs and fried twinkies will be replaced by organic carrot cake and asparagus risotto with balsamic shallot demi-glace.”
“So when I started using words like demi-glace, and commented on how sweetbreads would work well, he was only irritated further.”
“If space is at a premium in your freezer, boil the stock down to a concentrated and syrupy demi-glace which can later be reconstituted into stock by adding water.”
“These hands stack the silverware and the bread plate atop the congealed demi-glace and uneaten vegetables on her dish, whisking them away with the swift, unobtrusive movements learned through years of steady repetition.”
“The menu consisted of tossed romaine and baby oak leaf salad with Gorgonzola cheese and toasted pecans, tossed with champagne vinaigrette; a duo of filet of beef and mustard-baked salmon with demi-glace and wild honey chardonnay sauce; garlic whipped potatoes; and seasonal vegetables.”
These user-created lists contain the word ‘demi-glace’.
A list of sauces, used in cuisines around the world. Many of these are listed in the encyplopedic tome of French cookery, Larouse Gastronomique.
Be sure to visit Ruzuzu's savory list ...
See also Hernesheir's Open List: Sauces.
being items relating to food, cooking and the kitchen.
This is an eclectic and somewhat random list of words that catch and hold my attention. They may be archaic or disused, dialectal, jargon words from my fields of academic speciality (linguistics, ...
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