Label
All
0
Clear all filters

Glace (de viande) and Demi-Glace

Appears in
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

glace (de viande) and demi-glace two French culinary terms which are less closely connected than might be supposed but which can conveniently be treated together.

Glace de viande is meat glaze, a greatly reduced meat stock which has a syrupy consistency and can be used to impart its flavour and a shiny surface to appropriate savoury dishes, and to give additional flavour and body to sauces. References to this meat glaze at the beginning of the 19th century include Viard (1806), who describes how a veal stock which has been reduced to the consistency of a sauce can be used as a seasoning, and Beauvilliers (1814), who uses a little brush of chicken feathers to brush his meat glaze (glace, ou consommé réduit) over foods which will benefit from a ‘glazed’ appearance. Meat glazes are now rarely used, since their preparation is expensive and arduous.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title