CookEat Recipe
Filippini Demi-Glace
A deeply browned veal-and-ham sauce enriched with a brown roux, slowly simmered and finished with sherry.
Method
Steps
Step 1
Preheat a conventional oven to 400°F. Put the ten quarts cold water in a very large stockpot with ample headroom and begin heating. Have a butcher clean and cut the two fresh raw white calf feet into small pieces. Put them in a roasting pan with the half pound raw ham cut into pieces, one pound veal bones, two carrots, two onions and two leeks, all sliced, the three branches parsley root and one celery branch, sliced. Add the ten cloves, four bay leaves, twenty whole allspice berries, two tablespoons whole black peppercorns, one teaspoon thyme and one and a half tablespoons salt. Spread about four tablespoons rendered pork lard over the vegetables and roast until the bones, meat and vegetables are golden, without burning.
Step 2
Transfer the complete roasted mixture to the stockpot and add the one pint canned tomatoes. Bring slowly to a boil and cook for thirty minutes. Cover, lower the heat and keep at a gentle simmer until the liquid has reduced by half. Before proceeding, check that the meat on the feet and the ham have each reached at least 70°C for two minutes, probing away from bone.
Step 3
In a second very large saucepan, heat the three ounces butter, stir in the six tablespoons flour and cook for twenty minutes, stirring regularly, until the roux is thoroughly brown.
Step 4
Carefully pour the hot reduced stock mixture into the roux, mixing well. Keep at a very gentle simmer for twelve hours, stirring regularly and adjusting the heat to prevent catching.
Step 5
Mix in the half pint sherry, then strain through a clean fine conical strainer into clean heat-safe containers, removing all bones and aromatics.
Step 6
Immediately divide the demi-glace among shallow heat-safe containers. Set them in ice water and stir with clean utensils to cool rapidly, then refrigerate promptly at 40°F or colder and within two hours. Check with a clean thermometer that the sauce cools from 135°F to 70°F within two hours and to 41°F or below within six hours in all. Keep the containers loosely covered and protected while cooling, then cover when cold. Use refrigerated demi-glace within forty-eight hours or freeze for longer storage.
Step 7
When needed, measure only the amount of finished demi-glace required for your dish. Loosen this portion with a little hot ready-to-use unsalted veal broth until somewhat fluid. If the demi-glace has been refrigerated or thawed, bring the diluted portion to a full rolling boil while stirring and check that it reaches at least 165°F. Use promptly, keeping the unused demi-glace cold.
Cooked it? Rate it.
Cooked 0 times