Meat Glaze - Glace de Viande
From The table, 1889
Serves 20
This meat glaze will keep in perfect condition for any length of time.
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 109. The excerpt below is the record exactly as published.
Meat Glaze — Glace de Viande. — As this meat glaze, when prop- erly made, will keep in perfect condition for any length of time, I would advise that half a pint be made at a time, in the following manner. Place in a large saucepan ten quarts of white broth (No. 99), or nine quarts of consomme (No. 100), and reduce it on a moderate fire for fully four hours
Cook this with the app: pantry check, scaling, and the assistant.