Drizzle with the remaining ½ cup of Demi-glace and serve.
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Here, it's a flavorful demi-glace with a peppy soft drink accent.
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A filet mignon with grilled trumpet mushrooms and a spiced demi-glace was perfection.
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Add 1 tablespoon of Demi-glace and the ketchup, then stir in the rice.
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The skin of the breast was seared crispy brown and topped with an apricot demi-glace.
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I make bone-in chicken breasts with demi-glace, mashed potatoes, spinach with Parmesan cheese, and mushrooms with garlic.
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If you have some demi-glace in the fridge (and you oughta!), add a spoonful to the cooking liquid.
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Patek Philippe orders demi-glace for the 50 rubies it uses in most of its watches because if the rubies were exposed in the movement, and if they were viewed through a microscope, and if light were shining on them at the time, the demi-glace surface might provide a bit of glimmer.
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We ran out of bordelaise (a demi-glace based sauce with bone marrow) and I figured I'd quickly make some more.
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Image: From The New York Public LibraryBurlington Zephyrs, 21.75Most expensive dish on this menu: American Pot Roast, Demi Glace Buttered Noodles for $1.50.
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She studied the differences between a stock and a demi-glace, between dry and wet cooking techniques, between rare and medium-rare meat.
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Those that don't call for flour tend to yield something like consommé, while those that do fall somewhere between beef gravy and demi-glace.
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Or that some have an additional faceting, called demi-glace, or half glaze, that really serves "no function, it's all aesthetic," Mr. Dall'Acqua said.
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"To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living," he said.
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Although not quite as tender, grilled teres major, basically three chops of beef shoulder, was juicy and properly cooked, and accompanied by a pleasing veal demi-glace.
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That means duck prosciutto, lamb riblets with pistachios and fennel, pappardelle with eggplant and ricotta made with almond milk, and a veal chop with honey-mustard demi-glace.
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Take, for example, the buttery pork belly, a local delicacy for centuries, cooked sous-vide and served with house-fermented radishes and a peppery-sweet hoisin demi-glace.
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She wants to hold your hand and take you there — "there" being a land where demi-glace and soufflés are actually cool, and where teaching is preferable to telling.
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An appetizer of wild mushrooms and escargot was excellent, served on country bread with a veal demi-glace that was thick and rich in a way it wasn't on the steak.
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The kitchen is where I learned the only foreign language I speak: brunoise , pâte feuilletée , and demi-glace were among the first French words I knew, and they retain an incantatory power.
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Should you desire a French-onion-soup burger with bone-marrow-glazed onions, beef and onion demi-glace and Gruyère cheese, that craving can easily be satisfied at this new Midtown gastro pub.
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So what I do is make turkey stock—in fact I basically make turkey demi-glace—by making a stock and reducing it way down, and then a make a gravy off of that.
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One thing I consumed: oeufs en meurette, or a version thereof, eggs in a red-wine sauce punched up with demi-glace and butter and about a million other things, some quiet, some loud.
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The Horse Inn, a Prohibition-era speakeasy that was reopened in 2798, serves Tips 'n Toast, a beefy bread pudding from the bar's early days, updated with a veal demi-glace and locally baked bread.
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Jim Creed, the restaurant's owner, hopes that being a gerrymandering landmark might be good for business at his "Cheers"-like establishment, where the $31 Surf and Turf features filet mignon, shrimp and a Chianti demi-glace.
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Two decades later, the company, in Akron, Ohio, was booming, with lines of demi-glace and cooking stocks that were being used at the Capital Grille and the Hilton Hotel chain and sold at supermarkets like Wegmans.
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In this case it's a dish called lomito tucupi: a quarter-kilo of free-range Amazonian beef cooked in a demi-glace sauce with mushrooms, served with a batata puree and—you guessed it—a hearty helping of Tucupi sauce.
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He honed his cooking while working in the Bush White House, once losing a half-finished demi-glace sauce — a three-day project — when the national security adviser called him from the Situation Room and told him to get to the office immediately.
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The whole resplendent mess is lashed with spicy mayo, a rich demi-glace of pork stock, and a bright-hot green sauce — the kind that anoints Peruvian roast chicken, a dish Ms. Wong loved to eat as a child from restaurants along Roosevelt Avenue.
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He weathered the hazards of pots, knives and fire, the dread of scorching the demi-glace or spilling a plate, under the half-friendly hail of colleagues denouncing him as a pédé, a maricón, a puta and a motherfucker, the international language of cuisine everywhere.
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Servings: 21Prep time: 22 minutesTotal time: 22 minutes 23 tablespoon unsalted butter¼ cup|230 grams boneless, skinless, chicken thigh, dicedkosher salt and freshly ground black pepper, to taste½ cup|245 grams diced yellow onion½ cup|30 grams plus 225 tablespoon demi-glace, warmed21 tablespoons spiced ketchup¾ cup|24 grams cooked short grain rice3 large eggs1 tablespoon whole milk1 tablespoon heavy cream1 tablespoon canola oil 1.
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We buy organic cauliflower, carrots, chips, bananas, mangos, apple, pears, strawberries, mushrooms, white potatoes, spinach, mandarin oranges, romaine lettuce, an heirloom tomato, two pounds of gulf shrimp (I won't eat any other kind, the imported stuff is slimy to me), bone-in chicken breast, two packages of pre-seasoned chicken breast, organic yogurt, chicken stock, chicken demi-glace, organic mozzarella cheese, and three cans of Steaz iced tea.
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Servings: 4Prep: 10 minutesTotal: 22-23 hours for the chili: 25 tablespoon hot chili powder 21 teaspoon ground cumin 22 teaspoon dried oregano ½ teaspoon dry mustard ¼ teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground ginger 27/23 teaspoon freshly grated nutmeg 22 tablespoons olive oil 23 yellow onions, finely chopped (about 23 cups) 6 garlic cloves, minced (about 2 tablespoons) 1 tablespoon coarse salt, or more to taste 2 pounds|965 grams lean ground beef 2 (33-ounce|794 grams) cans crushed tomatoes 2 beef bouillon cubes, or ¼ cup beef demi-glace to serve: cooked spaghetti shredded cheddar finely chopped white onion red kidney beans oyster crackers hot sauce 1.
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Common variants of demi- glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (demi-glace au boeuf) or "chicken demi-glace" (demi-glace au poulet). The term "demi-glace" by itself implies that it is made with the traditional veal stock.
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Demi-glace keeps very well, about six months refrigerated or almost indefinitely frozen. Due to the considerable effort involved in making the traditional demi-glace, chefs commonly substitute a simple jus lié of veal stock or to create a simulated version, which the American cookbook author Julia Child referred to as a "semi-demi-glace"(i.e. sans espagnole sauce). However, even today, many chefs who prepare French haute cuisine use a demi-glace prepared in their own kitchen.
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Katsumeshi is a specialty of Kakogawa. The dish is essentially a beef cutlet served on top of plate of rice with demi-glace sauce.
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Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vin ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace based sauces.
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Known as 'prairie oysters' in Canada, they are normally served deep-fried and breaded, with a demi-glace. The dish is especially popular in parts of Canada, where cattle ranching is prevalent and castration of young male animals is common.
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Elaborate sauces were largely eliminated, replaced with tomato ketchup, demi-glace sauce and Worcestershire sauce. During Japan's modernization, yōshoku was often too expensive for the common man. But after World War II, ingredients for yōshoku became more widely available and its popularity grew.
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Steak with sauce Robert Sauce Robert is a brown mustard sauce and one of the small sauces, or compound sauces, derived from the Classic French demi-glace, which in turn is derived from Espagnole sauce, one of the five mother sauces in French cuisine (Béchamel, velouté, espagnole, sauce tomate, and hollandaise).Escoffier, Auguste. The Escoffier Cookbook. Crown Publishers, Inc.
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Jägerschnitzel – a cutlet served with chasseur sauce, accompanied by spätzle Sauce chasseur, sometimes called "hunter's sauce", is a simple or compound brown sauce used in French cuisine. It is typically made using demi-glace or an espagnole sauce as a base, and often includes mushrooms and shallots. It may also include tomatoes and a finishing of fines herbes.Larousse Gastronomique (1961), Crown Publishers.
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Brown sauce in Austrian Dish In classical French cuisine, a brown sauce is generally a sauce with a meat stock base, thickened by reduction and sometimes the addition of a browned roux, similar in some ways to but more involved than a gravy. The classic mother sauce example is espagnole sauce as well as its derivative demi-glace, though other varieties exist.
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Pelican Publishing, 1983. This combination is the foundation of the classic escargots bordelaises, a dish that was available in New Orleans restaurants early in the twentieth century. The association of bordelaise with garlic may have begun with this dish and then shifted to the demi-glace version. A 1904 Creole recipe calls for garlic and parsley in addition to green onions, red wine, beef marrow and "Spanish sauce".
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Gypsy sauce is a sauce or demi-glace sauce used as an ingredient in dishes and as a condiment. The term "zigeuner" has been used in Germany for over a century regarding the sauce. Some companies mass- produce it, including Remia, Verstegen and Unilever. Some controversy occurred in 2013 regarding use of the word "gypsy" on the labels of commercial varieties of the sauce and at German public building cafeterias.
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Veal is often coated in preparation for frying or eaten with a sauce. Veal Parmigiana is a common Italian-American dish made with breaded veal cutlets. In addition to providing meat, the bones of calves are used to make a stock that forms the base for sauces and soups such as demi-glace. Calf stomachs are also used to produce rennet, which is used in the production of cheese.
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The dish typically consists of chikin raisu(ja) (chicken rice: rice pan-fried with ketchup and chicken) wrapped in a thin sheet of fried scrambled eggs. The ingredients flavoring the rice vary. Often, the rice is fried with various meats (but typically chicken) and/or vegetables, and can be flavored with beef stock, ketchup, demi-glace, white sauce or simply salt and pepper. Sometimes, rice is replaced with fried noodles (yakisoba) to make omusoba.
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Demi-glace (English: "half glaze") is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, when used in reference to a sauce, means "icing" or "glaze." It is traditionally made by combining one part Espagnole sauce and one part brown stock. The sauce is then reduced by half, strained of any left over impurities and finished with a sherry wine.
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Variations include sauce katsudon (with tonkatsu sauce or Worcestershire sauce, a various regions such as Fukui, Kōfu, Gunma, Aizuwakamatsu and Komagane), demi katsudon or domi katsudon (with demi-glace and often green peas, a specialty of Okayama), shio-katsudon (with salt, another Okayama variety), shōyu-dare katsudon (with soy sauce, Niigata style), and miso-katsudon (a favorite in Nagoya). Beef (gyū-katsu) and chicken (oyakodon) can substitute for the pork. Katsukarē is a variation with curry sauce instead of the usual egg.
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Beef with espagnole sauce and French fries Espagnole sauce () is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. Escoffier popularized the recipe, which is still followed today.Escoffier (1903), Le Guide culinaire, Editions Flammarion Espagnole has a strong taste, and is rarely used directly on food. As a mother sauce, it serves as the starting point for many derivatives, such as sauce africaine, sauce bigarade, sauce bourguignonne, sauce aux champignons, sauce charcutière, sauce chasseur, sauce chevreuil, and demi-glace.
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Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific center cut of the tenderloin the Chateaubriand. In the gastronomy of the 19th century, the steak for Chateaubriand could be cut from the sirloin, and served with a reduced sauce named Chateaubriand sauce or a similar, that was prepared with white wine and shallots moistened with demi- glace, and mixed with butter, tarragon, and lemon juice. It was also traditionally served with mushrooms.
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MOS Burger rice burger In Japan, hamburgers can be served in a bun, called hanbāgā (ハンバーガー), or just the patties served without a bun, known as hanbāgu (ハンバーグ) or "hamburg", short for "hamburg steak". Hamburg steaks (served without buns) are similar to what are known as Salisbury steaks in the U.S. They are made from minced beef, pork or a blend of the two mixed with minced onions, egg, breadcrumbs and spices. They are served with brown sauce (or demi-glace in restaurants) with vegetable or salad sides, or occasionally in Japanese curries. Hamburgers may be served in casual, western style suburban restaurant chains known in Japan as "family restaurants".
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Chaudfroid sauce can be prepared using a pre-made fumet (reduced stock) from meats and game meats, along with ingredients such as demi glace, liquid essence of truffles, and Port or Madeira wine, which is cooked and reduced to a sauce consistency. Some simpler preparations of chaudfroid sauce omit the use of meat, and these can be prepared as a brown sauce, a white sauce and as a red sauce using tomato purée. A simpler preparation of chaudfroid sauce without the use of meat can be made by using espagnole sauce, adding ingredients such as aspic jelly, gelatin, cream and sherry to it, and cooking the mixture. Another simpler preparation technique that lacks meat involves the use of allemande sauce or velouté sauce and other ingredients.
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