Rating: 3 stars
13 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1
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Recipe Summary

Yield:
Makes enough for 1 chicken
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium skillet, melt butter over medium heat. Add shallots, and cook until translucent. Add wine, and cook until liquid has evaporated, about 5 minutes. Add glace de viande and stock. Bring to a boil. Reduce to a simmer.

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  • Meanwhile, in a small bowl, dissolve cornstarch in heavy cream. Whisk into sauce, and cook, stirring, until sauce thickens, about 2 minutes. Season with salt and pepper.

  • Remove from heat, and pass through a sieve. Keep warm in a double boiler, or a heatproof bowl set over a pan of simmering water.

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Reviews (2)

13 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1
Rating: Unrated
03/31/2010
Glace de viande is a demi glace that is made from reduced brown stock ( to be put simply). I don't think it can be purchased but Martha has a great recipe in her "cooking school" book. If you don't own this already, I highly recommend it
Rating: Unrated
02/16/2009
what is "glace de viande" and where would I buy it?