Chapter I · Fonds de Cuisine · No. 16
Built upon: No. 10White Veal Stock, and Poultry StockNo. 15Meat Glaze
16—Poultry Glaze
Reduce the poultry base indicated in Formula No. 10, White Veal Stock, and Poultry Stock, and proceed in exactly the same way as for meat glaze (Formula No. 15, Meat Glaze).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 16, p. 14. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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