Sauce Zingara B: Glace de Viande Method

Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About


Prepare the sauce exactly as for the classic method, but replace the demi-glace with 3 tablespoons (45 milliliters) glace de viande. Finish the sauce by whisking in 2 ounces (60 grams) butter just before adding the julienned mushrooms, ham, and truffles.