Recipes Included On This Page Deep Dish Plum Pie Demi Glaze Demi-Glace Sauce Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Deep Dish Plum Pie Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups halved pitted fresh purple plums -- 2 pounds 3/4 cup packed brown sugar 2 teaspoons quick cooking tapioca 1/4 teaspoon ground cinnamon 1 dash ground nutmeg 1 dash salt 1 tablespoon butter Pastry for 1 crust pie Light cream or ice cream In a large bowl combine the plums, brown sugar, tapioca, cinnamon, nutmeg and salt. Let stand for 15 minutes. Turn mixture into an 8 x 1 1/2-inch round baking dish. Dot with butter. Roll pastry to a 9-inch circle and place over filling. Trim, flute edges to seal. Cut slits for escape of steam, garnish top with pastry cutouts if desired. Bake at 375F for 40 to 50 minutes. Serve warm with light cream or ice cream. Contributed to the FareShare Gazette by Jennie in response to a request; 5 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Demi Glaze Recipe By : CIA's Text book The Professional Chef Serving Size : 32 Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces Brown Veal Stock -- (fluid ounces) 32 ounces Espagnole Sauce -- (fluid ounces) Combine both in a heavy pot and simmer over low to medium heat until it is reduced by half. Skim the sauce frequently while it simmers. Strain the sauce. It is now ready to use or you can cool rapidly and refrigerated for later use. NOTES. The reduction leads to 32 ounces. As you can see the servings are not people but ounces. Contributed to the FareShare Gazette by PJ; 16 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Demi-Glace Sauce Recipe By : Joy of Cooking Serving Size : Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups brown sauce -- (or Sauce Espagnole) 4 cups rich beef stock flavored with mushroom trimmings 1/2 cup dry sherry Combine the brown sauce and beef stock in a heavy saucepan. Simmer slowly until reduced by half. Strain into a double boiler and keep warm over hot water while adding the sherry. Makes about 4 1/2 cups. Authors' comment. Serve with filet mignon or any meat with which a Madeira Sauce is generally used. From Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker; 1975. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 11 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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