(398). Chicken Or Game Glaze (Glace De Volatile Ou De Gibierl)

To the chicken stock, set apart to prepare a glaze, some good veal stock (No. 428) may be added, operating the same for a game stock, to which put in parts of both veal and chicken; the process is always the same; it is especially during the shooting season that excellent game glaze can be prepared with all the smaller parts and bones of large game. Prepare an ordinary broth, obtaining it as clear as possible, strain, skim off the fat and let it deposit its sediment. Collect all the good meat from the large game, such as thighs, shoulders or breasts of hare or deer, also from old partridges, and the pinions and giblets from the pheasants or partridges. Make a mirepoix of roots, and minced onions, put with it all the above meats, also a piece of the shoulder, breast of veal; their white fragments, or those of chickens, and fry them for a few minutes; moisten them moderately with some broth (No. 187), and let this fall to a glaze, then moisten again abundantly with the prepared game broth, adding a few boned and parboiled calves' feet; as soon as the meal is done, drain well; strain and skim the liquid; let it settle so as to be able to pour off the clear top and reduce this once more.

(399). Fish Glaze (Glace De Poisson)

Put into a saucepan six pounds of bass, four of soles, and two of codfish; moisten with fourteen quarts of water and one quart of white wine; boil, skim, and season with salt, cloves, whole allspice, two cloves of garlic, half a pound of onions, and a bunch of parsley garnished with two bay leaves and as much thyme. Let simmer for one hour, then strain through a napkin, and redue to a quarter of its quantity, then set it away in a bowl to get cold; turn it out, and cut off the top, leaving the sediment at the bottom, then put it back on the fire, and reduce to the consistency of a thick syrup.

(400). Clear Half Glaze (Demi-Glace Claire)

This demi-glaze must not be confused with demi-glaze sauce. The demi-glaze is not a sauce but simply good, clarified gelatinous gravy reduced to half the consistency of a glaze; which means only slightly thickened; it must be bright, clear, and succulent. Before taking it from the fire mix in with it a spoonful of Madeira wine for each two quarts of liquid.

(401). Meat Glaze, Clear (Glace De Viande Claire)

Have a stockpot sufficiently large to contain four pounds of knuckle of veal, eight pounds of shoulder of veal, six pounds of shin or leg of beef, and add to these sixteen quarts of water and a very little salt; boil, skim, and garnish with a pound and a half of onions, one of them containing four cloves, two pounds of carrots cut in quarters, a bunch of eight medium sized leeks, with a few brandies of celery, and a bouquet made of two ounces of parsley leaves, three bay leaves and as much thyme; bring to a boil, skim as fast as the fat and white particles rise to the surface, and boil in this manner for eight hours, then strain it through a sieve, and reduce down to two quarts. Put this into a tin can having a tube half an inch in diameter, a quarter of its height from the bottom, and plugged with a tight cork; cork well and tie it firmly down, then put it on to boil in water for one hour, remove it from the water, and keep it in a warm place for three days to settle, then take out the top, then the lower cork, and receive the glaze as it falls in an earthern vessel.

This glaze should be very clear; suppress the bottom, and use it in sauces etc., or else add it to the Spanish sauce stocks.

(402). Meat Glaze, Plain (Glace De Viande Simple)

How To Prepare Meat Glaze

In the every day work of a kitchen, the meat glaze is always prepared either with the superfluous stocks or remoistening broths; it is a very easy matter to accomplish this. Skim off the fat from all surplus stocks, and then strain them; should they be troubled, clarify with a little lean beef operating the sauce as for consomme. After the liquid is once strained, set it into one or several saucepans, pouring it off steadily from the sediment, and reduce the liquid quickly, while stirring it in the saucepan with a ladle, until it becomes slightly thick; now pour it into a smaller saucepan, and leave it to boil on one side of the fire, while skimming, until the glaze is quite thick, then pour it into cans and let it get cold in a cool place to use when needed.

(403). Root Glaze (Glace De Racines)

Put into a saucepan two pounds of carrots cut in big squares, as many onions, one pound of celery roots, and three pounds of turnips; season with a little salt, four cloves, one teaspoonful of whole allspice, and moisten with twelve quarts of water, adding four pounds of split knuckle of veal, and two pounds of the kernel, also a bunch of parsley, garnished with thyme and bay leaf: let cook slowly for four hours, then strain the whole through a fine sieve; return it to the fire, des-pumate well all the white and fat particles from the surface; let it continue to boil till the consistency of a thick syrup is obtained, then put it away to use when needed.