15—Meat Glaze

Meat glaze is made by reducing brown stock (Formula No. 7, Brown Stock or “Estouffade”) in a large stewpan upon an open fire. As often as the stock is appreciably reduced, during ebullition, it may be transferred to smaller stewpans, taking care to strain it through muslin at each change of stewpan. The glaze may be considered sufficiently reduced when it evenly veneers a withdrawn spoon. The fire used for reducing should gradually wane as the concentration progresses, and the last phase must be effected slowly and on a moderate fire.

When it is necessary to obtain a lighter and clearer glaze, the brown veal stock (Formula No. 9, Brown Veal Stock) should be reduced instead of the “Estouffade.”