What is “glace de viande” and where can I get it in the Chicago area?
Gordon R., McHenry, IL Glace de viande, a meat glaze by definition, is actually a very high end bouillon cube made by reducing unsalted meat stock. The stock is boiled down to about 20 percent of its original volume, or until it is thick, viscous and syrupy. It is so concentrated a little bit goes a long way. Some gourmet stores carry glace de viande. Sometimes you can find it frozen in the freezer case at your supermarket as well.
