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
French cuisine and Franche-Comté. Amongst savorous specialties accounted in the "Cuisine franc-comtoise" from the Franche-Comté region are Croûte aux morilles, Poulet à la Comtoise, trout, smoked meats and cheeses such as Mont d'Or, Comté and Morbier which are at the palate best eaten hot or cold, the exquisite Coq au vin jaune and the special dessert gâteau de ménage. Charolais beef, poultry from Bresse, sea snail, honey cake, Chaource and Epoisses cheese are specialties of the local cuisine of Burgundy. Dijon mustard is also a specialty of Burgundy cuisine. "Crème de cassis" is a popular liquor made from the blackcurrants. Oil are