James Peterson

Sauce Italienne: Glace de Viande Method

Preparation info

  • Difficulty

    Easy

  • Yield:

    1½ cups

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 with ¼ cup (60 milliliters) tomato purée. Dissolve ¼ cup (60 milliliters) glace de viande into the mixture. Finish the sauce with 1 tablespoon (15 milliliters) duxelles, 1 ounce (25 grams) ham cut into cubes, 1 ounce (30 grams) butter, and 1 teaspoon (5 milliliters) each chopped parsley, chervil, and tarragon.

Unthickened Method

Sauce Italienne can be reinterpreted by finishing a full-flavored brown stock with cubes of fresh tomatoes, a mushroom julienne or tiny chanterelles, and the cubes of ham and herbs called for in the classic sauce.

Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.