2009年 03月 01日
鹿肉のデミグラソース煮 Stewed Venison in Demi-Glace Sauce
グリンピース入りピュレー(マッシュポテト)
マッシュルームのマリネ
肉にデミグラソースを加える add demi-glace sauce to the meat
デミグラソース用のミルポワ
鹿のフォンを加え圧力鍋で20分調理、その後濾し肉のワイン煮の汁を加えて煮詰める
塩胡椒、マデラ酒で味を最後にひきしめる
mirepoix for making Sauce Espagnole/Brown Sauce(demi-glace sauce)
Espagnole (Brown) Sauce
From The Chef's Art (Canada, UK), by Wayne Gisslen.
Ingredients:
Mirepoix:
4 oz onions, medium dice
2 oz carrots, medium dice
2 oz celery, medium dice
2 oz butter
2 oz flour
3 pints brown stock, hot
2 oz tomato purée
Sachet:
small piece bay leaf
pinch of thyme
2 parsley stems
Instructions:
Sauté the mirepoix in butter until well browned.
Add the flour and stir to make a roux. Continue to cook until the roux is browned.
Gradually stir in the brown stock and tomato purée, stirring constantly until the mixture comes to a boil.
Reduce the heat to a simmer and skim the surface. Add the sachet and let simmer for about 2 hours, until the sauce is reduced to the desired quantity. Skim as necessary.
Strain through a china cap lined with several layers of cheesecloth. Press on the mirepoix gently to extract juices.
Cover or spread melted butter on the surface to prevent skin formation. Keep hot in a hot-water bath or cool it in a cold-water bath for later use.
Yield: 1 quart
http://www.ochef.com/r48.htm