9 Meat Glaze

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place sufficient Brown Stock into a large pan and allow it to reduce; from time to time after an appreciable degree of reduction has taken place, strain the stock into a smaller pan and continue to do this as the process of reduction progresses. It is necessary to skim the stock carefully throughout the process as the quality of the resultant glaze depends very much on this. Reduce the heat progressively as the reduction of the stock increases until the final stage when the reduction must be finished over a very moderate heat. The glaze is ready when it adheres to the back of a spoon in the form of a glossy coating.