Glace de Viande

Meat glaze, usually called glace de viande, takes 8 to 15 hours to prepare from already made stock. If it is difficult to work in a single stretch, the glaze can be reduced for several hours, allowed to cool, and then continued the next day. It is best to begin reduction of the bone stock in a wide-mouthed pot to encourage evaporation and rapid reduction. As the stock reduces, it should be transferred into clean pots of decreasing size. Usually three pots are required to reduce 10 qu