Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 48

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Put eighteen spoonfuls of demi-glace (No. 9) into a stewpan with sixteen of consommé (No. 134), place it over a sharp fire, reduce it to two thirds, skim it, scrape half a clove of garlic with a knife, and put it into the sauce with a little sugar, boil it again two minutes, and it is ready for use.