| 11. | She was born in Glace Bay, Nova Scotia, Canada.
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| 12. | Czarnecki presents classic recipes like glace de morille and also basic recipes.
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| 13. | 1 cup beef stock ( the chef uses veal demi-glace)
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| 14. | Add the demi-glace and stir until it dissolves.
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| 15. | The most commonly available brand is Knorr Classic Sauces Demi-Glace.
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| 16. | 6 ounces veal demi-glace ( see note ).
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| 17. | When vinegar has almost evaporated, add demi-glace.
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| 18. | {cup prepared demi-glace, veal or classic French
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| 19. | 2 tablespoons demi-glace, glace de viande or concentrated beef bouillon
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| 20. | 2 tablespoons demi-glace, glace de viande or concentrated beef bouillon
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