Sauce Demi-Glace
From Harper's cook book encyclopædia, 1902
Serves 4
Serve with cutlets.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 445. The excerpt below is the record exactly as published.
sauce demi- glac6” is made as follows: Take the trimmings of the veal, put them in a saucepan with a little stock, onions, carrots, and bouquet of herbs. Let all simmer together until the meat is in rags. Skim often. Pass all through a sieve, and clarify with the white of an egg, well beaten
Cook this with the app: pantry check, scaling, and the assistant.