Glace is a stock that has been reduced napé (coats the back of spoon). It is nothing more than a concentrated stock, which has been reduced by 75% or more, and is jelly-like when refrigerated without the addition of starch or gelatin. The veal glace is made from fresh roasted veal bones, onions, carrots, celery, tomatoes, fresh parsley and bay leaves. Perfect for veal and red meat applications, and traditional and contemporary sauces.
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