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 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 by the noted historian and academic scholar Fortune Koller. Koller is known for his work in the fields of heraldry, genealogy and chivalric & dynastic orders. The purpose of the Academy is to research and publish works on various historical periods of Hispanic culture. The society has also held numerous historical exhibitions. The society is composed of renowned Belgium and Spanish historians as well as other internationally known scholars. Since its founding, the Academy has