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Definition of Demi-glaze
1. Noun. Sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry.
Lexicographical Neighbors of Demi-glaze
Literary usage of Demi-glaze
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Modern Housewife: Or, Ménagère. Comprising Nearly One Thousand Receipts by Alexis Soyer (1851)
"Put in a stewpan ten tablespoonfuls of demi-glaze, a little tomato sauce, if
handy; boil it a few minutes, scrape half a clove of garlic, put it in with a ..."
2. The Modern Housewife, Or Ménager̀e: Comprising Nearly One Thousand Receipts by Alexis Soyer (1850)
"Sheep's Tongue, Demi-Glaze.—For one dish, take six, put them in water to disgorge,
then dry them, put them in a stewpan with two onions, half a large carrot ..."
3. The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery by Alexis Soyer (1847)
"134), and a little sugar; place it upon the fire and reduce it to a clear light
demi- glaze; skim it well, then have chopped six good fresh mush- ..."
4. The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches by Charles Elmé Francatelli (1880)
"... drain them on a napkin and then put them into another sauta-pan with their
own liquor—freed from all grease, and afterwards reduced to a demi-glaze; ..."
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