Demi Glace

Demi Glace Recipe:

Demi Glace

   3          pounds         veal bones
   1          large          onion, coarsely chopped
   2          stalks         celery
   2          medium         carrots
    1/4       teaspoon       dried thyme
   1                         bay leaf
   1          teaspoon       peppercorns, crushed
   1          clove          garlic, crushed
   1          teaspoon       salt
    1/4       cup            flour
   2          quarts         water
    1/2       cup            tomato puree
   1          medium         leek, chopped
   2          sprigs          parsley

1. In a roasting pan, combine the veal bones with
onion, celery, and carrots. Add thyme, bay leaf,
peppercorns, garlic and salt. Bake at 475 degrees F
for30-40 minutes, or until bones are brown.

2. Sprinkle bones with flour. Stir the bones to distribute the flour.
Bake for 10 more minutes. Transfer the bones to a large kettle. Add some
water to the roasting pan. Heat to dissolve the particles on the bottom
of the pan. Pour the liquid in the kettle, together with the remaining
water, tomato puree, leeks and parsley. Simmer for 2 hours. Strain the
liquid, and reduce to half to obtain a rich brown glaze.

Note: The best way to utilize this for home use is,
when finished freeze it in ice cube trays, (makes two
trays) and put them in a ziplock bag. It keeps for at
least 6 months, and makes it easy to handle.

Contributed by Robert Konegen