demi-glacen.

/dəmiɡlas/

Etymology: French; compare glaze n. 2.

Cookery.

Half-glaze; meat stock from which the liquid has been partially evaporated. Also attributive.

ΘΚΠ

the world > food and drink > food > substances for food preparation > [noun] > stock or liquor > partly evaporated

demi-glace1906

1906 Mrs. Beeton's Bk. Househ. Managem. (rev. ed.) x. 274 Demi-Glace-Sauce. Ingredients.—¹/ ₂ a pint of Espagnole sauce..¹/ ₄ of a pint of good gravy, salt and pepper.

1951 Good Housek. Home Encycl. 438/2 Demi-glace Sauce (Half-glaze Sauce). Espagnole sauce to which has been added meat glaze or good gravy... Demi-glace is served with high-class meat dishes.

This entry has not yet been fully updated (first published 1972; most recently modified version published online September 2018).

单词	demi-glace
释义	demi-glacen. /dəmiɡlas/ Etymology: French; compare glaze n. 2. Cookery. Half-glaze; meat stock from which the liquid has been partially evaporated. Also attributive. ΘΚΠ the world > food and drink > food > substances for food preparation > [noun] > stock or liquor > partly evaporated demi-glace1906 1906 Mrs. Beeton's Bk. Househ. Managem. (rev. ed.) x. 274 Demi-Glace-Sauce. Ingredients.—¹/ ₂ a pint of Espagnole sauce..¹/ ₄ of a pint of good gravy, salt and pepper. 1951 Good Housek. Home Encycl. 438/2 Demi-glace Sauce (Half-glaze Sauce). Espagnole sauce to which has been added meat glaze or good gravy... Demi-glace is served with high-class meat dishes. This entry has not yet been fully updated (first published 1972; most recently modified version published online September 2018). < n.1906
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