James Peterson

Sauce aux Champignons: Glace de Viande Method

Preparation info
  • Yield:

    1

    cup
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Method

Add ¼ cup (60 milliliters) glace de viande to 5 fluid