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Meat Glaze
Glace de viande
Preparation info
- Makes
200
ml - Difficulty
Easy
Appears in
Published 1985
Similar glazes can be made from fish, poultry and game stocks.
Ingredients
5 litres 8¾ pt
Method
- In your largest pan, simmer the stock until it has reduced considerably.
- Pour reduced stock into a smaller pan and continue to simmer and reduce.
- As the stock reduces, keep transferring into smaller saucepans. Keep the edges of the pan clean and clear with a flexible spatula.
- Simmer until about 200ml (7 fl. oz) remain. Cool and store in the re