Demi-glace Demi-glace Demi-glace (English: "half glaze") is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word "glace", which, used in reference to a sauce, means "icing" or "glaze". It is traditionally made by combining one part Espagnole sauce and one part brown stock. The sauce is then reduced by half, strained of any left over impurities and finished with a sherry wine. 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
La Fête espagnole in Nice; Louis Nalpas agreed to back the production as long as it was shot there, though some additional material was filmed in the Basque border town of Hondarribia. For the duration of the shooting, which concluded in November, Delluc was only seen intermittently on the set. He was, however, fully involved in editing the film with Dulac. It was screened for critics on March 17, 1920, and went into release either March 31 or May 7, 1920. "La Fête espagnole" was widely praised by critics as something vital and new in French cinema, though—as observed by Tami Williams—with the