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The various glazes of meat, poultry, game and fish are merely stocks reduced to a syrupy consistency and are widely used in cookery.
They are used to impart a brilliant shine and an unctuous coating to finished dishes, to reinforce the quality and tone of a sauce, to strengthen a preparation of which the stock was too weak, or they can be used in their own right as a sauce after having been correctly buttered or creamed according to the type of dish with which they are to be used.
Glazes can be distinguished from essences in the sense that the latter are only prepared with the object of extracting all of the flavour of the product under treatment, whereas glazes unite in a reduced form the principal strength and flavour of the ingredients themselves. In most cases there are advantages to be gained from using glazes rather than essences.

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