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Basics Norleans


  • 5 lb Bones, beef
  • 5 lb Bones, chicken
  • 1/2 bn Celery
  • 1 lg Carrot
  • 2 md Onions
  • 1 lg Bay leaf
  • 4 Garlic cloves
  • 1 pn Thyme
  • 1 c Puree, tomato


Brown the beef bones in a large roasting pan in the oven at 375 F until the bones are browned
Cover with water and bring the mixture to a boil. Keep covered with water for 8 to 10 hours, simmering over medium to low heat.
Strain, reserving liquid.
Put beef bones in a pot with the chicken bones, vegetables and seasonings. Cover with water and cook 4 to 5 hours. Skim off any fat during the simmering. Strain. Reserve liquid.
Combine the second liquid with the first. Add tomato puree. Strain. Reduce, simmering, until liquid will coat a spoon. Skim throughout the reduction.
Note: Reduction works best in a tall pot on low heat.
Refrigerate between steps to bring fat to the top and strain.
Leftover demi-glace may be frozen in ice cube trays for future use.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at