Glace de viande à l’ancienne

Classic glace de viande (a dark essence of meat, poultry and vegetables, made by the careful reduction of bouillon to a syrupy state) sets to a thick rubbery jelly when allowed to cool. In the nineteenth century, this jelly was packed into a scrubbed sausage skin and kept in a cold larder to use bit by bit (the cook would slice off an inch or so of the ‘sausage’ as needed) to add intense flavour and substance to a sauce created from the pan juices of roast or grilled meats or poultry