GLACE DE VIANDE
1 Gal. Brown Stock
1. Simmer the stock in a large enough pot over a low flame being careful to keep the surface skimmed and stock unburnt.
2. As the stock reduces transfer to smaller and smaller pots. Each time you do though make sure to strain through fine mesh sieve or chinois.
3. Be careful in the end as it becomes syrupy in what ever the smallest sauce pot or pan is. Remove to container and refrigerate for up to a couple months.
YIELD: 1-2 Cups
The glace greatly concentrates the flavor of a stock in a dark and syrupy little cube. It can be added to sauces or soups to finish with a nice glaze and punch of flavor.
Interesting History & Trivia: