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Sauce Demi-glace

(Half-glaze Sauce.) Ingredients.

Half pint Gravy from Roast Meat; Or, a gill of Liquid Meat Glaze.

Half gill Brown Sauce or Espagnole Sauce.

One glass Sherry.

Reduce the gravy to half its original quantity, add the brown sauce and sherry, boil up, skim, and strain. Season to taste with pepper and salt.

If meat glaze is used in place of gravy, warm up in the bain-marie, add sauce and wine, stir over the fire until it boils, then strain, season and serve.