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 Southern United States Cuisine of the Southern United States The cuisine of the Southern United States developed in the traditionally defined American South, influenced by African, English, Scottish, Irish, French, Spanish, and Native American cuisines. Tidewater, Appalachian, Creole, Lowcountry, and Floribbean are examples of types of Southern cuisine. In recent history, elements of Southern cuisine have spread north, having an effect on the development of other types of American cuisine. Many elements of Southern cooking—squash, corn (and its derivatives, including grits), and deep-pit barbecuing—are borrowings from southeast American Indian tribes such as the Caddo, Choctaw, and Seminole. Sugar, flour, milk, and eggs come