Yield: 2 quarts
| Measure | Ingredient |
|---|---|
| 5 pounds | Bones, beef |
| 5 pounds | Bones, chicken |
| ½ bunch | Celery |
| 1 large | Carrot |
| 2 mediums | Onions |
| 1 large | Bay leaf |
| 4 eaches | Garlic cloves |
| 1 pinch | Thyme |
| 1 cup | Puree, tomato |
Brown the beef bones in a large roasting pan in the oven at 375 F until the bones are browned
Cover with water and bring the mixture to a boil. Keep covered with water for 8 to 10 hours, simmering over medium to low heat.
Strain, reserving liquid.
Put beef bones in a pot with the chicken bones, vegetables and seasonings. Cover with water and cook 4 to 5 hours. Skim off any fat during the simmering. Strain. Reserve liquid.
Combine the second liquid with the first. Add tomato puree.
Strain. Reduce, simmering, until liquid will coat a spoon. Skim throughout the reduction.
Note: Reduction works best in a tall pot on low heat.
Refrigerate between steps to bring fat to the top and strain.
Leftover demi-glace may be frozen in ice cube trays for future use.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans