Demi-Glace Sauce Recipe - proper way of hand wash dishes in a restaurant

Demi-
Geles sauce, invented by culinary legend Auguste escofeyer, is a classic French sauce that is widely integrated into different culinary practices around the world. Demi-
Glace is made from two basic ingredients, espagnole and brown stock.
Before Auguste escofeyer perfected, there were many parallel recipes and established them as an important ingredient in the cooking methods of classic French dishes.
Now, a lot of people want to know how to prepare espagnole and brown stocks.
To make demi-
In the above components, the stock and espagnole have been determined by Demiglace.
The remaining ingredients are the ingredients of espagnole.
The program consists of two parts. The first part is the preparation of espagnole.
The second part is the preparation of the actual sauce.
After the basic sauce is ready, prepare the remaining procedures for Demi-Glace is simple.
You can do that.
Many different variants have appeared in a short period of time.
For example, deer meat
Glace is used with deer and wild food (occasionally banned in many countries due to excessive deer hunting ).