Bing Cherry Demi-Glace

Brian S. Hale, Executive Chef,Monarch restaurant

March/April 2007

Yield:  2 quarts

  • 1 quart lamb stock
  • 1 quart veal stock
  • 1 cup bing cherries (dried)

Preparation:

Combine ingredients together in a pot and reduce by half. Strain through a fine mesh strainer. Remember to push as much juice out of the cherries as possible. If needed, adjust consistency with a grenadine slurry. 

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