Meat glaze
Encyclopedia
Meat glaze, French: Glace de viande, is a dark brown, gelatinous, flavouring agent used in food preparation. It is obtained by reducing brown stock
through evaporation by slow heating. Its high viscosity and salt content gives it an unusually long shelf-life.
Brown stock
Brown stock, French: Fond brun or Estouffade is one of the basic stocks in French cuisine. Auguste Escoffier gives a recipe in Le Guide culinaire which contains marrow bones, beef, poultry carcasses, carrots, turnips, leeks, celery, parsnips and onion and is simmered and skimmed for several...
through evaporation by slow heating. Its high viscosity and salt content gives it an unusually long shelf-life.