Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Half Glaze
From A guide to modern cookery, 1909
Serves 4
Base for smaller brown sauces.
A modern interpretation · AI-generated from the original record
Ingredients
- one quart of Espagnole
- one quart of first-class brown stock
- one-tenth of a quart of excellent sherry
Method
Reduce the Espagnole and brown stock until the volume is nine-tenths of a quart.
Strain into a bain-marie and finish with sherry, covering to avoid skin formation.
Nutrition per serving
585Calories
32 gProtein
21 gCarbs
40 gFat
Estimated from matched ingredients across 4 servings.
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.