Brown the beef bones and put them in a large
stockpot. Cover with water and boil. Keep the bones
covered with water for 8 to ten hours.
Strain, reserving the liquid.
Put the beef bones in the pot with the chicken
bones, vegetables and seasonings. Cover with water
and cook for 4 to 5 hours.
Strain, reserving the liquid.
Combine both the beef liquid and the chicken
liquid together. Bring to a boil and then add the
tomato puree. Cook for 10 minutes, then strain.
Increase heat and reduce until the liquid will
coat a spoon.
Skim the surface of the mixture throughout the
reduction.
Any leftover demi-glacé can be frozen in an ice
cube tray and used a cube at a time later....
Source: Great Chefs of New Orleans, Tele-record Productions - 1983
www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
Chef Roland Huet, Christian's Restaurant, New Orleans
