Sauce Régence: Glace de Viande Method

Name: Sauce Régence: Glace de Viande Method
Yield: Yield: 1 cup (250 milliliters)
Ingredients: demi-glace; glace de viande; truffle essence; mirepoix; truffle peelings; rhine wine; butter; light syrup; truffle butter

Preparation info

Yield:
1 cup

Difficulty
Easy

Appears in

Sauces

By James Peterson

Published 1991

About

Method

Prepare the mirepoix–Rhine wine infusion as described for the classic method. Add the truffle peelings or essence, and rep