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