Description
Also called half-glaze, this is the delectable pinnacle of beef-stock cookery.
Region
Yield
1 quart
Preparation time
3 hours
Ingredients
4 c Sauce Espagnole
4 c Brown Stock
3 1⁄3 oz Dry Sherry
Instructions
Combine the Sauce Espagnole and the Brown Stock and reduce over moderate heat until a little under half-volume. Then add the sherry to bring it to one quart.
Source
Escoffier