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
Académie Belgo-Espagnole d'Histoire held its meetings at the headquarters of the Archives Generales du Royaume de Belgique, and occasionally at the residence of the President. Membership requires the nomination of three academicians and consent of the nomination board. There are three classes of membership. Membership is limited in all three categories. During the years of the presidency of its founder, general sessions were held and 175 publications were printed on diverse historical topics. Some publications include: Spanish Heraldry Académie Belgo-Espagnole d'Histoire The Académie Belgo-Espagnole d'Histoire (Academia Belgo Española de Historia) is a cultural society founded in Brussels in 1953. The Academy was formed