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etymologie

Wat (wie) is glace$31698$ - definitie

SAUCE

Demi glace; Demiglace; Demi Glaze; Demiglas; Demi Glace

Daube glacé

JELLIED STEW APPETIZER IN NEW ORLEANS CUISINE

Daube glace; Daube Glacé

Daube glacé is a jellied stew made with seasoned beef and veal stock molded into form. It is served cold as an hors d'oeuvre on crackers or with garlic croutons.

https://en.wikipedia.org/wiki/Daube_glacé

Demi-glace

Demi-glace (, 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, when used in reference to a sauce, means "icing" or "glaze.

https://en.wikipedia.org/wiki/Demi-glace

demi-glace

['d?m?glas]

(also demi-glaze)

¦ noun a rich, glossy brown sauce, typically flavoured with wine and served with meat.

Origin

Fr., lit. 'half glaze'.

Wikipedia

Demi-glace

Demi-glace (French pronunciation: [dəmi ɡlas], 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, when used in reference to a sauce, means "icing" or "glaze." It is traditionally made by combining one part espagnole sauce and one part brown stock. The sauce is then reduced by half, strained of any leftover impurities, and finished with a sherry wine.

Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (demi-glace au bœuf) or "chicken demi-glace" (demi-glace au poulet). The term "demi-glace" by itself implies that it is made with the traditional veal stock.

https://en.wikipedia.org/wiki/Demi-glace