272—Glazings

These are of two kinds—they either consist of a heavily buttered sauce, or they form from a sprinkling of cheese upon the sauce with which the object to be glazed is covered.

In the first case, after having poured sauce over the object to be treated, place the dish on another dish containing a little water. This is to prevent the sauce decomposing and boiling. The greater the quantity of butter used, the more intense will be the heat required, in order that a slight golden film may form almost instantaneously.

In the second case, the sauce used is always a Mornay (No. 91, Mornay Sauce). Cover the object under treatment with the sauce, besprinkle with grated cheese and melted butter, and place in fairly intense heat, so that a slight golden crust may form almost immediately, this crust being the result of the combined cheese and butter.