Haven’t tried…for the Braised Rabbit in this book.
Demi-glace is another French sauce that every self-respecting restaurant keeps on hand. As an apprentice, I prepared it thousands of times for use in a variety of other sauces and dishes.

Also called brown sauce, demi-glace is traditionally prepared with what the French refer to as espagnole sauce (a mixture of brown stock, vegetables, brown roux, and tomatoes), brown stock, and Madeira or sherry. It’s simplified here to create a flavorful sauce you can keep on hand to add intense flavor to a number of dishes.

You might need to buy:
  • all-purpose flour
  • tomato paste
  • beef stock
  • chopped leek
  • sliced white button mushrooms
  • chopped shallots

Haven’t tried.
Naomi says this is good with hot biscuits. Her kids used to call it “Grass Gravy” and loved it. Can use for breakfast or any other meal.

You might need to buy:
  • oil or bacon drippings
  • chopped dill
  • salt & pepper to taste
  • milk as needed
Belongs to cokerlj Basic White Cream Gravy and Sausage Gravy 
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Intended as a guideline.

You might need to buy:
  • salt & pepper to taste
  • Pan drippings from what ever you fried
  • Flour
  • Milk

My mother usually just seasoned and rolled in flour. Guess you could consider her way more “Country Fried” and this recipe more “Southern Fried”.
This is a good basic cooking guide.

You might need to buy:
  • pork chops
  • -
  • milk
  • salt & pepper to taste
  • flour
  • -
  • Frying oil
  • -
  • GRAVY:
  • flour
  • milk
  • salt & pepper to taste
Belongs to cokerlj Fried Chicken or Fried Chicken Nuggets & Gravy 
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This is a good beginner cooking guide.

You might need to buy:
  • Oil for frying
  • canned milk
  • flour
  • frying chicken