Store for 1 month, until the preserved lemons are soft. At this point they are ready to be used. Use or keep preserved lemons in the refrigerator for at least 6 months. Rinse before using to remove excess salt.
To use, remove lemons from the liquid and rinse. Split in half and scrape out the pulp. Slice the lemon peels into thin strips or cut into small dices. You may wish to press the pulp through a sieve to obtain the juice, which can be used for flavoring as well. Discard the pulp.
Demi-Glace
Yield: 12 servings. Adapted from “La Methode,” by Jacques Pepin. Note: Veal bones can be purchased from some butcher shops (grocery store butchers often cannot get them). They may need to be pre-ordered.
10 pounds veal bones, or equal parts veal, beef and chicken bones
1 pound carrots, washed and unpeeled, cut into 2-inch pieces
1 ½ pounds unpeeled onions, cut into 1-inch pieces
3 large ripe tomatoes, coarsely chopped
1 large leek, cut lengthwise in half
3 celery ribs, cut in pieces
2 bay leaves
½ teaspoon dried thyme
½ teaspoon black peppercorns
Preheat oven to 425 degrees. Place the pieces of bone in a large roasting pan and brown in the oven for 1 ½ hours, turning once, halfway through. Add carrots and onions to the bones, and continue roasting 30 more minutes.