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La Belle Cuisine - Basic Sauce Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of ingenuity, and faith."

 

Veal Demi-Glace

 

 

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"Sauce, n. The one infallible sign of civilization and enlightenment.
A people with no sauces has one thousand vices; a people with one
sauce has only nine hundred ninety-nine. For every sauce invented
and accepted, a vice is renounced and forgiven."

~ Ambrose Bierce


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La Belle Cuisine

 


Veal Demi-Glace

(Makes about 2 cups)

 “Veal demi-glace or glace de viande is simply veal stock that is slowly reduced to
a syrupy consistency. It is the foundation of most of our meat sauces. Although
the process is lengthy, it is neither laborious nor does it take any special skill or
delicacy. However, there are no shortcuts to making glace de viande, and all
commercially available substitutes are salty and lackluster. The good news is
that it can be made in large quantities and frozen for several months.
We suggest making a double batch of veal stock on Saturday, and reducing
it on Sunday. Then pop it in the freezer and you’ll have enough rich, meaty
demi-glace to make sauces all winter long.”

 4 quarts veal stock (recipe follows)

 Place the stock in a large stockpot set over medium heat. Bring the stock to
a gentle simmer. Reduce the heat and simmer until the stock is reduced by
half, 2 to 3 hours. From time to time, using  a ladle, skim off any foam that
appears on the top of the stock. This will prevent the demi-glace from
becoming clouded.
Transfer the stock to a smaller saucepan and continue to simmer until the
stock is reduced to a syrup, 1 to 2 hours longer.
Use immediately or let cool to room temperature. Divide the demi-glace
into smaller portions (such as into an ice cube tray). Cover with plastic
wrap and freeze until solid. Remove the cubes and wrap individually or
place in a freezer bag. Cover, label, and date. Freeze for up to 6 months.

 Veal Stock

(Makes 4 quarts)

1/4 cup vegetable oil
8 pounds veal bones, cut into 3-inch
chunks, rinsed and patted dry
1 large white onion, peeled and
cut into 1-inch chunks
2 large carrots, scrubbed and
cut into 1-inch chunks
2 celery ribs, cut into 1-inch chunks
1/4 cup tomato paste
6 quarts cold water
1 bay leaf
5 fresh parsley sprigs
10 black peppercorns
1 cup dry red wine

1. Preheat the oven to 450 degrees F.
2. Heat the oil until it ripples in a large, nonreactive roasting pan set
over high heat. Add the veal bones, onion, carrots, celery, and
tomato paste and toss to combine. Roast in the oven, stirring
occasionally, until the bones are golden brown on all sides, 45
to 60 minutes.
3. Transfer the bones and vegetables to a large, nonreactive stockpot.
Add  the water, bay leaf, parsley and peppercorns. Pour off and
discard any excess fat from the roasting pan; place the roasting pan
over medium heat. Add the wine to the pan to deglaze it, scraping
up any browned bits and drippings that stick to the bottom. Add
the wine mixture to the stockpot.
4. Bring the stock to a boil over high heat. Reduce the heat to low and
simmer gently until rich and flavorful, 4 to 6 hours. Skim off and
discard any foam that rises to the surface during cooking. Check
the pot occasionally to make sure the bones are always covered
with water; add more water if necessary.
5. Strain the stock through a fine mesh strainer or a double layer of
dampened cheesecloth into a metal or heatproof glass container;
discard the solids. Use immediately or let cool to room tempera-
ture. Skim off any fat that rises to the top. Cover and refrigerate
for up to 1 week. Bring the stock to a rolling boil before using. To
freeze the stock, divide among smaller containers, leaving about
1/2 inch of headspace. Cover, label, and date the containers.
The stock can be frozen for up to 2 months.
 

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