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Sauce Bordelaise: Glace de Viande Method
Preparation info
- Yield:
1½ cups
- Difficulty
Easy
Appears in
Published 1991
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
Components
- Glace de Viande Method
Part of
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