Can a demi-glace of irony get people lining up for a steak?
A spoonful of tomato paste — the demi-glace of Caribbean cooking — might take you in yet another direction.
What was the French word we needed for "windshield wiper," after ours gave out during a thunderstorm outside Le Puy? Why, essuie-glace, of course.
Accompanying it is not the mound of red cabbage one might imagine receiving in Ostrava, but instead a small sauce of red cabbage "essence," pure and intense, the demi-glace of the vegetable kingdom.
Marinated, then sauteed to a perfect rose-pink, the breast and leg were cradled in a demi-glace of sour dried cherries, currants, creme de cassis liqueur and fresh sage that packed a dynamic sweet-tart wallop.
Escargot casserole, in a succulent demi-glace of garlic butter, herb and brandy, showed nuance and complexity, while the mussels à la Provençale was happily robust in a soul-satisfying sauce of spicy tomato, garlic, white wine and herbs.
At Le P'tit Bacchus, a bistro in the center of Dunham that opened in April, the chef André Bernier offers cidre de glace on his menu of dessert wines, and also finds it useful in cooking, especially when making reductions for pheasant, duck and other game dishes.
Saint-Gobain traces its origins to 1665, when the Manufacture Royale de Glace ("Royal Factory of Mirror Glass") was founded under Louis XIV.
But even intermediates skiing the towering Grands Montets area in the Mont Blanc valley will wander over from the top of the Bochard gondola for a glimpse through this cleft in the crag at the giddying plunge down to the crevasses in the Mer de Glace thousands of metres below.
As soon as you've spooned the pancake mix into the pan, sprinkle 1 tsp of glace ginger on top of each.
