Glace de Viande Method from Sauces: Classical and Contemporary Sauce Making by James Peterson
Prepare the mirepoix–Rhine wine infusion as described for the classic method. Add the truffle peelings or essence, and replace the demi-glace with ¼ cup (60 mil
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- glace de viande
- light syrup
- butter
- truffle butter
- mirepoix
- rhine wine
- truffle peelings
- truffle essence
- demi-glace
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