glace de viande definition

  • noun:
    • A stock of meat decreased to a glaze. Used in cooking for sauce generating.
    • A stock of animal meat reduced to a glaze. Found in cooking for sauce making.
    • A stock of meat reduced to a glaze. Used in cooking for sauce creating.
    • A stock of beef paid off to a glaze. Used in cooking for sauce generating.
    • A stock of beef paid down to a glaze. Used in cooking for sauce making.
    • A stock of animal meat reduced to a glaze. Found in culinary for sauce making.
    • A stock of animal meat paid off to a glaze. Utilized in cooking for sauce creating.
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