Demi-glace warm. At this point, the espagnole is prepared, and when it is finished, the brown stock is added in equal portions to the espagnole. Demi-glace keeps very well, about six months refrigerated or almost indefinitely frozen. Due to the considerable effort involved in making the traditional demi-glace, chefs commonly substitute a simple "jus lié" of veal stock or to create a simulated version, which the American cookbook author Julia Child referred to as a "semi-demi-glace"(i.e. sans espagnole sauce). However, even today, many chefs who prepare French "haute cuisine" use a demi-glace prepared in their own kitchen. Concentrates and mixes, mostly
Cuisine of the Central African Republic "maboké". Manioc flour is used for preparing fufu. There are three types of restaurants in Bangui. Some focus on foreign cuisine, such as 'Relais des Chasses', 'La Tentation' and 'L'Escale', which are orientated towards French food, and 'Ali Baba' and 'Beyrouth', which serve Lebanese cuisine food. There are a large number of African restaurants, such as the "Madame M'boka", a favorite of the locals. A number of bars and street food stalls compliment Bangui's culinary scene. Alcoholic beverages served are locally brewed beer, palm wine and banana wine. Non-alcoholic beverages that are drunk include ginger beer. Village ecologique Boali en