Seeking to foster a renewed interest in home culinary arts among experienced home cooks.
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Veal stock, methodically reduced 80%, and skimmed and strained over the better part of two days, yields a brown, jellied, concentrated and brilliant-textured sauce known as demi glace. In the Cathedral of French Culinary Arts, demi glace has its own alcove—less visited than in years past, but still frequented by the faithful who know and …
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