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
French classical music the twentieth-century, composers took many different paths. Some composers looked backwards to the light, elegant Classical works, with the Neoclassicism of the Russian-French composer Stravinsky. Austro-German composers such as Schoenberg and Berg and used a tortured, dramatic style called Expressionism. The French composer Boulez abandoned the entire tonal (key-centered) tradition of Western music with a style called Serialism. Other composers explored electronic music (Stockhausen); chance-based or random (aleatoric) music and indeterminacy (Cage); and minimalism (Reich, Glass). French classical music French classical music began with the sacred music of the Roman Catholic Church, with written records predating the reign of Charlemagne.