Glace De Viande (meat Glaze)

INGREDIENTS

INSTRUCTIONS

Reduce the brown stock slowly until it forms an even coating on a
spoon inserted into it. Remove from heat and cool. Keep refrigerated
until needed. It may be cut into squares after cooling (each
equivalent to 1 Tablespoon) and frozen for convenience.  Posted to
MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Aug  28, 98,
converted by MM_Buster v2.0l.

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