Demi-Glace

This veal stock can be reconstituted into a classic demi-glace, or used as a substitute for glace de viande. It makes a fantastic "au jus" for prime rib and French dip sandwiches!

Included are recipes for a half-dozen savory sauces; each one creates a sauce as good as you'll find at a four-star restaurant.

Ingredients: veal stock, made from veal and veal bones, roux (made from wheat flour and veal fat) modified food starch, miripoix stock (from carrot, celery, and onion stocks), red wine, beef stock, tomato paste, salt, celery stock, carrot stock.