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
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