Blackberry Vinegar: ===================
Soak the blackberries in the vinegar for 3 hours, then pass the
mixture through a food mill. Discard the seeds.
Saute the chicken and then remove it from the pan.
Drain off the fat and deglaze the pan with blackberry vinegar.
Add the chicken and demi-glace. Bring to a boil.
Finish with butter. Remove chicken to serving plates and cover
Brown the beef bones and put them in a large stockpot. Cover with
water and boil. Keep the bones covered with water for 8 to ten hours.
Strain, reserving the liquid.
Put the beef bones in the pot with the chicken bones, vegetables
and seasonings. Cover with water and cook for 4 to 5 hours.
Strain, reserving the liquid.
Combine both the beef liquid and the chicken liquid together.
Bring to a boil and then add the tomato puree. Cook for 10 minutes,
Increase heat and reduce until the liquid will coat a spoon.
Skim the surface of the mixture throughout the reduction.
Any leftover demi-glace can be frozen in an ice cube tray and
used a cube at a time later....
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Roland Huet, Christian s Restaurant, New Orleans
Also see ...
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