Essential Cuisine: Quality Stocks & Sauces For The Working Kitchen.
Made by chefs with the taste and versatility to make your dishes extraordinary, use as you would any reduced stock or glace.
- Brush veal escalopes before you pane them with flour, egg and breadcrumbs when making Escalope of Veal pane.
- When making beurre noisette with capers and lemon to serve with a veal chop, add a little into the foaming butter.
- Mix into minced rose veal when making meatballs to season and enrich.
- Finish jus or gravy with glace to enrich, change or add flavour.
- Size: 600g.
Suitable for coeliacs.
Beef stock (water, beef stock), flavourings, yeast extracts, glucose syrup, salt, sugar, maltodextrin.
Allergens are highlighted in BOLD.