James Peterson

Sauce Italienne: Glace de Viande Method

Preparation info
  • Yield:

    1½ cups

    • Difficulty

      Easy

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

By James Peterson

Published 1991

  • About

Method

Combine 5 fluid ounces (150 milliliters) brown chicken or beef stock