@shrinkrap - scanned the linked Demi & glacé de viande recipes; any of those, including BTB, will give you more flavor, though not with the complexity of the real deal. Know there are some good, but $$ premade ones out there too. If you want to go all in, and make some, would recommend this source. Long story about the book, but much arm twisting and nonstop persuasion led me to invest in it. 
Am not suggesting this project during summer or early fall in your area. I intend to half the recipe, since it requires a 40 qt stock pan. Will then freeze & have on hand for quick kitchen alchemy.
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