Recipe
Veal, Beef, Quail, Or Duck Glaze
Ingredients
- 1 quart Veal or Beef Stock, or [2]
- Quail or Duck Stock [3]
- 1/4 teaspoon salt
Directions
- Bring the stock and salt to a boil in a saucepan over high heat. Reduce the heat to medium-high and cook until thickened to a jelly, for about 30 minutes. Can be refrigerated for 3 days or frozen in an ice-cube tray for 1 month.
Recipe Details
- Source: Emeril's New New Orleans Cooking [6]
- Dish Type: Sauces [7]
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