More Than Gourmet  Demi-Glace de Veau - 1.5 oz
Item #: SKM109
Our Price: $6.50
32 units available



Demi-Glace de Veau (Veal Demi-Glace) is a variation on the classic Glace de Viande. This version offers a somewhat lighter, sweeter flavor preferred by many chefs and cooks.

Use full strength or add up to 3 parts hot water.
To make a lighter classic veal stock, use 1 part Demi-Glace de Veau to 20 parts hot water. Bring to a light simmer and whisk until completely dissolved. For a stronger stock, use less water.

One 1.5 oz pack makes approximately 4 cups of stock.

Veal Stock (veal bones, water), Dried Beef Stock, Tomato Paste, Beef Stock, Salt, Mirepoix Stock (made of carrot, celery and onion stocks), Caramel Color, Carrot Stock, Celery Stock.

This product is gluten free. Contains soybeans.

Product of USA




Find delicious recipes, visit the Earthy Delights Blog!


Golden Morel Mushroom Soup
Soup is so satisfying on a chilly winter day. So what if fresh morels aren't in season? The rich, smoky flavor and aroma of dried morels make this hearty soup a choice any time of the year. Dish it up with warm buttered bread on the side for a meal in a single bowl.
View Recipe
Print Recipe
Grilled Veal Chops with Morel Sauce
Tender, young veal chops paired beautifully with morels, fresh from the wild...a mouth-watering combination! These chops should be slightly pink and wonderfully juicy. The recipe is adapted from one in Gourmet Magazine, May 1995.
View Recipe
Print Recipe
Pepperoni-Mushroom Pasta
Pizza isn't the only thing that benefits from the hot and salty tang of pepperoni. Brought together by a wild mushroom and spinach cream sauce, pasta and pepperoni prove to be perfect partners.

It makes a wonderful, informal meal, and goes together very quickly. This is an excellent way to cook up something "special" on short notice.
View Recipe
Print Recipe
Roasted Vanilla-Glazed Duck Breast with Vegetables
A sweet glaze scented with Madagascar Bourbon Vanilla blends with tart fruity raspberry vinegar to form the perfect foil for rich, dark duck breast. The same vanilla glaze brings out the natural earthiness of the root vegetables.
For best results, slice the duck breast thin on the bias and don't be afraid to keep it as rare as possible.
View Recipe
Print Recipe
Morel Sauce III
This recipe was adapted from one printed in Gourmet Magazine in 1995. It was created to use with grilled veal chops, and it's equally delicious with a boneless pork loin. Let your imagination be your guide. It's a luscious, unforgettable sauce.
View Recipe
Print Recipe
Pinot Noir, Chanterelle, and Fresh Truffle Sauce
This sauce is wonderful in very small quantities drizzled over a tenderloin steak that's been cooked until rare over a charcoal fire. By taking the small amount of time necessary to prepare this sauce, you can transform an ordinary steak dinner into an elegant gourmet experience.
View Recipe
Print Recipe
Risotto with Porcini & Saffron
Risotto is a true Italian classic comfort food. One well-known variation, Risotto alla Milanese, made with saffron and beef stock, is traditionally served with the equally famous veal dish, Osso Buco. Our version adds the rich flavor of porcini mushrooms. This savory risotto not only makes a great appetizer or main dish on its own, but is also the perfect accompaniment to almost any entree.
View Recipe
Print Recipe
Truffled Custard
Eggs and truffles have a particular affinity for one another. This elegant dish makes a wonderful first course for a fancy dinner when you want to show off a little. The rich, smooth custard makes a perfect backdrop for the earthy flavor of fresh truffles.

Note: To get the most flavor out of your precious truffles, always use a sharp truffle shaver or mandolin to cut the truffle into paper-thin slices, just before serving.
View Recipe
Print Recipe




EARTHY DELIGHTS • 2871 Jolly Rd • Okemos, MI 48864 USA • tel 855.328.8732 fax 517.253.7366 •