Jean Troisgros, Pierre Troisgros

Meat Glaze

Glace de viande

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Nouvelle Cuisine of Jean and Pierre Troisgros
The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

  • About

This is made by reducing a dark veal stock.

Ingredients

Method

  1. Reduce the stock over a low heat. With a ladle carefully remove any scum which forms round the edge of the saucepan. The clarity of the stock depends on this being done carefully.
  2. When the stock is greatly reduced, transfer the liquid to a smaller saucepan. It must reduce by nine tenths altogether and the resulting glaze should be crystal clear, glistening, and