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Demi-glace being reduced. 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).
Tomato sauce (sometimes Tomate or Tomat): As well as tomatoes, ingredients typically include carrots, onion, garlic, butter, and flour, plus pork belly and veal broth. Velouté sauce: Light coloured sauce, made by reducing clear stock (made from un-roasted bones) and thickened with a white roux. Velouté is French for "velvety".
Chasseur – Minced mushrooms, butter, shallots and parsley with red wine and demi-glace. [32] Demi-glace – A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes. [33] Espagnole sauce – a fortified brown veal stock sauce. [34]
1 cup veal demi-glace. 1 cup tart cherry juice. 1/2 cup cherry preserves. 1/2 cup Levy BBQ sauce. 4 ounces Woodford Reserve Bourbon. 4 ounces fried onions. 1 ounce fried rosemary.
Orecchiette with Veal, Capers, and White Wine. Ground veal works in a slew of Italian pasta sauces, with options for ragù, bolognese, and plenty more.
It calls for brown stock (made from veal, beef and bacon), a brown roux, diced bacon fat, diced carrot, thyme, bay, parsley and butter, simmered for three hours. [10] Tomato purée is added to the other ingredients in some more recent recipes, including in the catering textbook Practical Cookery by Victor Ceserani and Ronald Kinton. [11] [12]
1. In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.
Additional ingredients may include meat glaze, demi-glace, pan drippings, onion, lemon juice, cayenne pepper, peppercorn and salt. [27] [30] [31] [32] The preparation involves cooking all of the ingredients together except for the brown veal stock and beurre maître d'hôtel, until it is reduced by two-thirds of the original content. [28]