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James Peterson
Sauce Bordelaise
:
Glace de Viande Method
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Preparation info
Yield:
1½ cups
Difficulty
Easy
Appears in
top 1000
Sauces
By
James Peterson
Published
1991
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Recipes
Contents
Method
A good-tasting Sauce Bordelaise is difficult to make using glace de viande as the only form of meat protein;
meat stock
, meat trimmings, or both are essential. Sweat
5
ounces
(1
50