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James Peterson
Sauce Poivrade
:
Glace de Viande Method
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Preparation info
Yield:
2 cups
Difficulty
Easy
Appears in
top 1000
Sauces
By
James Peterson
Published
1991
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Recipes
Contents
Method
Follow the steps for the
classic method
, but replace the
demi-glace
with an appropriately flavored
brown stock
. During the last stage, when the sauce has been strained into a clean saucepan, dissolve