Glace de Vinade: Reduced meat glaze stock.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Glace de Vinade along with all the Glace de Vinade containing recipes presented on this site, with 2 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Glace de Vinade recipes added to this site.
These recipes, all contain Glace de Vinade as a major wild food ingredient.
Glace de viande is a reduced brown stock which is very strong and concentrated in flavour and which is used either to add both body and colour to other sauces or as a glaze for meat.
Glace de viande is the basis for most jellified stocks.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Glace de Vinade recipes added to this site.
These recipes, all contain Glace de Vinade as a major wild food ingredient.
Glace de viande is a reduced brown stock which is very strong and concentrated in flavour and which is used either to add both body and colour to other sauces or as a glaze for meat.
Glace de viande is the basis for most jellified stocks.
The alphabetical list of all Glace de Vinade recipes on this site follows, (limited to 100 recipes per page). There are 2 recipes in total:
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| Glace de Viande Origin: France | Sauce Madère Origin: France |
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