Sincerely saying, I have never made a demi-glace, although I should have. Will try after studying the process, thanks for sharing!

For me, Escoffier’s book is probably comparable to Bjarne Stroustrup’s “The C++ Programming Language”, at least by complexity of the material, so I am somewhat afraid of using it. As far as I know, “Le Guide Culinaire” is used as a source of recipes for the Master Chef exam, for example.

Maybe I should try approaching it again with some patience. Cheers!