The Multiple Essences

For lamb: After the first glaze, add ½ teaspoon of fennel seeds for each quart of primary stock used. The fennel accentuates the taste of the lamb and prevents you from having to make a special lamb stock. Divide the remaining stock into three equal parts; add to the sauteuse in three separate additions, reducing each time over medium-low heat to a consistency such that it coats the back of a sauce spoon with a lacquer about one tenth of an inch thick. After you are finished with the last addition, you should have between ⅔ and 1 cup of finished multiple essence of lamb per quart of stock used.