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Demi-Glace
Book Information
The Professional Chef (8th Edition)
Page: 383
Ingredients
Brown Veal Stock (page 352)
Espagnole Sauce (page 382)
This recipe is used in the following recipes:
Baked Stuffed Pork Chops
Cassoulet
Marchand de Vin Sauce
Roast Duckling with Sauce Bigarade
Roast Leg of Lamb with Mint Sauce
Sauce Charcuterie
Sauce Robert
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