Half Glaze
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- one quart of Espagnole
- a quart of excellent sherry
- Butter
- Brown sauces
- one quart of first-class brown stock
- Espagnole sauce
Contains
MilkSulphites
Read from the ingredients, not verified. Check labels.
Method
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- This is the Espagnole sauce, having reached the limit of perfection by final despumation.
- It is obtained by reducing one quart of Espagnole and one quart of first-class brown stock until its volume is reduced to nine-tenths of a quart.
- It is then strained into a bain-marie of convenient dimensions, and it is finished, away from the fire, with one-tenth of a quart of excellent sherry.
- Cover the bain-marie, or slightly butter the top to avoid the formation of a skin.
- This sauce is the base of all the smaller brown sauces.
Plating
Cookware for this recipe
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Sieve