[Sca-cooks] demi-glace

[Stefan li Rous]

Gorgeous Muiredach commented:
> In a way, while not a wildly matching analogy, I would think of it as a
> reduced brown stock vs a demi-glace.

So, what IS the differance between a reduced brown stock and a
demi-glace? Other than that one has a fancy French name and costs
more?

And is this a pre or post 1600 CE development?

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris            Austin, Texas          stefan at texas.net
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