glace de viande (glahs duh vee-AHND) - It is a meat glaze by French definition, but it is actually a very high end bouillon cube made by reducing unsalted meat stock.
Glace de Viande (volaille, poisson) is the thick, syrupy result of long cooking a meat, poultry or fish stock and are used to flavor sauces.
Glace de viande
Meat glaze or residue in the bottom of a pan after roasting or frying meat. Or concentrated meat stock.
Glaze ...
Glace De Viande A meat glaze. Usually a brown stock reduced slowly to a glue-like consistency, although poultry and fish glazes may be produced in the same way.
Glacer A French term meaning to colour a dish under a grill.
sauce marchands de vin: sauce for roasted meats, made with glace de viande, shallots, reduced red wine and black pepper, with butter, lemon and parsley ...
The long, slow cooking help to purify and concentrate its flavor. It is finally strained through very fine muslin. Demi-glace and glace de viande are all structured around a fine espagnole sauce. Espresso ...
The sauce is then simmered with a mirepoix, bouquet garni, and wine. The long, slow cooking help to purify and concentrate its flavor. It is finally strained through very fine muslin. Demi-glace and glace de viande are all structured around a fine ...
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 See also: Viande, Glace, Stock, Cooking, Sauce
  
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