Glace de viande (meat glaze)

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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