Glace de viande (meat glaze)
1 Portion
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Brown Stock | ||
Directions
Reduce the brown stock slowly until it forms an even coating on a spoon inserted into it. Remove from heat and cool. Keep refrigerated until needed. It may be cut into squares after cooling (each equivalent to 1 Tablespoon) and frozen for convenience.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 28, 98, converted by MM_Buster v2.0l.
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