Glace de Viande (Meat Glaze)

Ingredients

• Fonds brun (brown stock) or Estouffade

Instructions

1. Set Fonds brun or Estouffade to reduce.
2. As the reduction advances and the stock concentrates, pass it through a muslin and move it into smaller and smaller saucepans.
3. Skim carefully throughout the reduction; the purity of the glaze depends on it.
4. Lower the heat as the concentration proceeds: it may be taken over a high flame at the start, but towards the end it must go gently, over a very moderate heat.
5. Stop when the glaze coats a spoon dipped into it with a brilliant, well-adhering layer — when it naps the spoon.