Half glaze (Demi-glace) from The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine: The Classic Work by the Master Chef Auguste Escoffier Featuring 2,973 Recipes (page 19) by Auguste Escoffier

  • tomatoes
  • all-purpose flour
  • sherry
  • clarified butter
  • brown stock
  • mirepoix

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires cooking for 10 hours. Can substitute tomato purée for tomatoes. Uses the book's "Brown stock or estouffade (Fonds brun ou estouffade)" and "Mirepoix".

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