1. 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

2. 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

3. 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

4. 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.