Half Glaze
From A guide to modern cookery, 1909
Serves 4
Base for smaller brown sauces.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 17. The excerpt below is the record exactly as published.
HALF GLAZE This is the Espagnole sauce, having reached the limit of per- fection by final despumation. It is obtained by reducing one quart of Espagnole and one quart of first-class brown stock until its volume is reduced to nine-tenths of a quart. It is then strained into a bain-marie of convenient dimensions, and it is finished, away from the fire, with one-tenth of a quart of excel- lent sherr
Cook this with the app: pantry check, scaling, and the assistant.