INGREDIENTS: 1 l dark broth 75 grs flour 80 grs butter DEMI-GLACE AND ITS DERIVATIVES PRE-PROCESSING Prepare ingredients and utensils Heat the dark broth Roasted flour ( without burning) Develop a mus and let cool slightly INGREDIENTS: 1 l dark broth 75 grs flour 80 grs butter MAKING -Wet the mux with the boiling broth and season slowly. Boil for about 10 minutes. -Consume or conserve water bath for service. Aplications As a basisi for other -As a mix element of fillings and minced

DERIVED Española Or Demi-Glace PÉRIGUEUX SAUCE PÉRIGOURDINE SAUCE Picad truffles, truffel juice and Port wine reduced PÉRIGUEUX SAUCE Española Or Demi-Glace Reduction of shallots, vinegar and white wine, much cayenne and chopped parsley DIABLA SAUCE PÉRIGOURDINE SAUCE Puree of foie-gras and truffle chopped

DERIVED Española Or Demi-Glace Flavored with Port wine OPORTO SAUCE Reduction of red wine, shallots and marrow milled BORDALESA$ SAUCE Española Or Demi-Glace Onion, vinegar, white wine reduced, mustard ROBERT SAUCE Tomato sauce, dry duxelle (B) and parsley ITALIANA SAUCE

LINKING JUICE Prepare the ingredients and utensils. Boil the broth and correct seasoning. Dissolve the starch in cold water. Gradually add the starch on the boiling broth until it acquires the desired thickness. Strain and retain in water bath covering butter to its use in the service. 1L. Dark BROTH 40 grs. Maicena 1 dl. Red wine seasoning. APLICATIONS: As a basis to make other sauces As an accompaniment to some foods As ingredients of fried meat recipes, etc.