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Classic
Cook Books
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page 312
In the trade you will find small caramel balls, so called colorantes, which give
a nice yellow color and a fine taste to bouillon. For sauce or ragout take only
half a ball. Brown these balls as described, but use no water, or at least but a
few drops.
To glaze meat dishes.
Boil steak juice over strong fire until it turns quite thick, and stir it
constantly until it sticks like jelly to the wooden spoon used. Then lift the
pan off the fire immediately and pour the juice into a jar. When ready to use it
place either the whole jar or part of the juice in a smaller vessel, all
according to the quantity needed, in boiling water in order to let the juice or
jelly melt. Then pour some of it two or three times over the dish to be glazed,
a thin shiny skin is thus made. It is much used for ox tongue. It can be made of
any meat or pork jelly.
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Classic
Cook Books
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