Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as beef demi-glace (demi-glace au boeuf) or chicken demi-glace (demi-glace au poulet). The term demi-glace by itself implies that it is made with the traditional veal stock. 1 Preparation.
Gadus merlangus, Merlangus merlangus, whiting - a food fish of the Atlantic waters of Europe resembling the cod; sometimes placed in genus Gadus. saltwater fish - flesh of fish from the sea used as food. Merluccius bilinearis, silver hake, whiting - found off Atlantic coast of North America.
1 SautÃ© pans, used for sautÃ©ing, have a large surface area and low sides to permit steam to escape and allow the cook to toss the food. 2  Stockpots are large pots with sides at least as tall as their diameter. 3  Woks are wide, roughly bowl-shaped vessels with one or two handles at or near the rim.