Half Glaze
From Soyer's standard cookery, 1912
Serves 4
Cover the bain-marie to prevent skin formation.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 29. The excerpt below is the record exactly as published.
Half Glaze. This is the Espagnole sauce, having reached the limit of perfection 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 put through a strainer into a bain-marie of convenient dimen- sions, and it is finished, away from the fire, with one-tenth of a quart of excellent sherry
Cook this with the app: pantry check, scaling, and the assistant.