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Q: "viande glace" ( Answered 4 out of 5 stars,   1 Comment )
Subject: "viande glace"
Category: Family and Home > Food and Cooking
Asked by: finler-ga
List Price: $7.50
Posted: 04 Feb 2005 19:16 PST
Expires: 06 Mar 2005 19:16 PST
Question ID: 469154
In the Nero Wolfe cookbook Fritz's recipe for this handy cooking aid
is detailed.  The process, lengthy and labor consuming as I remember
it, involves no salt or other flavoring ingredients.  Products on the
market similar to this all seem to have substantial quantities of
salt.  Can you locate a source, preferably internet friendly, that
offers this NO SALT product for sale in
consumer quantities?

Request for Question Clarification by chromedome-ga on 05 Feb 2005 08:29 PST
Hi, Finler!

Glace de viande is not a product one sees available for sale very
often, but I'll have a look; I have a few sources.

In essence, all it consists of is a meat stock which has been reduced
to a fraction of its original quantity.  I can certainly provide you
with with instructions for doing it yourself, which I believe would be
much more cost-effective and give you a better product.  Let me know
if that would be a suitable response.

-Chromedome <======= (cook by trade)

Clarification of Question by finler-ga on 05 Feb 2005 11:56 PST
I am satisfied with the Rex Stout "recipe" and accept the circumstance
that I can't comfortably do it - or anything like it - myself.  All I
can find on the internet are products that have seasonings -
particularly SALT - which I should be able to add myself without a
manufacturer's help.  What I am seeking is the reduced product WITHOUT
SALT (or indeed anything other than the essence of the basic meat
products).  Does it exist?
Subject: Re: "viande glace"
Answered By: chromedome-ga on 05 Feb 2005 20:00 PST
Rated:4 out of 5 stars
Hello again, Finler.

I am happy to report that I have located a source for you.  A company
called Gateway Gourmet markets glace de viande (meat glaze), glace de
volaille (chicken glaze), and many other classic reductions under the
"More than Gourmet" brand name.  They are described, on their software
vendor's website, as "proud to be the only company today making
classic French sauces in the old world tradition as defined

The ingredients are listed on their website, and they are absolutely
classic preparations; bones, mirepoix, roux, tomato paste (in the
brown sauces)and a few flavouring ingredients (they don't specify, but
classically one uses a "sachet d'epices" consisting of bay leaf,
thyme, parsley stems, and black peppercorns).  They emphasize that
their product contains no salt, and no msg.

One ingredient they mention, which perhaps requires a small additional
explanation, is gelatin.  Gelatin is found in all meat-based stocks,
and is derived from the bones and connective tissues in the meats. 
Calves' and pigs' feet, and chicken wings and feet, are particularly
rich sources of gelatin.  It is gelatin which gives a well-made stock
its rich mouthfeel.  In small-volume production, one achieves a
suitably high level of gelatin by adding, say, two or three pig's feet
to the pot.  In high volume production, it is easier and more
cost-effective to simply add gelatin.  Commercially-made gelatin is,
after all, prepared from precisely these same sources.

Although the whole site is worth reading, the page relating to glace
de viande may be found at the following link:

To purchase products from their partner site (Club Sauce), you may
click through the links on their site, or go directly to this link for
the glace de viande and related products:

Personally I have a great love for soup- and stock- making, and I
would encourage you not to rule out the notion of making your own. 
All that's required, really, is a large pot.  While the process does
take a certain amount of time, it is important to remember that it is
largely *unattended* time; start your stock and go away for hours. 
The reduction of stock to glace, likewise, can be done on autopilot. 
In short, while it is not completely effortless, it certainly is easy
enough for anyone with the interest to undertake.  I even know people
who make stock overnight in their crock pot!

Search strategy:

"glace de viande" order


Request for Answer Clarification by finler-ga on 16 Feb 2005 08:38 PST
Thank you and forgive me for my failure to answer you promptly.  I am
very pleased with your response and propose to give it the 5-star
treatment.  However - as an extra anyhow - your suggestion for
overnight unattended preparation does not sound like the skimming
skimming skimming of the classic recipe or the Nero Wolfe/Fritz
instructions.  My active cooking days are over and the quick trick
(but NO SALT) is what I am after, particularly in what might replace
the classic "bovril" type bouillon cube.  Best regards - sdf

Request for Answer Clarification by finler-ga on 16 Feb 2005 09:04 PST
I am going to call them.  I ordered the "more than gourmet" iten but
found it did indeed have salt!  (Their package has their phone
number.) However I will have to re-read your latest response and see
what there is out there positively without salt.  Any more thoughts? 
I am afraid this is a lost cause.  Thanks anyhow - sdf

Clarification of Answer by chromedome-ga on 17 Feb 2005 19:52 PST
I am rather mortified.  

When I originally answered your question, I read the ingredients on
several of their products, and would have sworn that salt was not on
the list.  Going back today, I find that it is.  I cannot think how I
didn't see that.

The d'Artagnan company, mentioned by Voila-ga in her comment below,
does indeed have a glace without salt in it; unfortunately the only
one they offer is a duck/veal glace.  This is not a bad thing, in fact
it sounds rather good to me, but it would not be as versatile as a
purely veal-based glace de viande.

I will persevere for a few more days, drawing on some offline contacts
as well as doing a deeper online search.  I should be able to turn up
something for you, if it exists.

Which city do you live in?  Some restaurants, and occasionally even
cooking schools, offer stocks and sauces for sale.  That may be an
avenue I could explore.

One final note: the "skimming, skimming, skimming" you refer to takes
place almost entirely within the first hour of cooking time, as the
bones come up to temperature.  Some chefs "blanch" their bones (bring
the water to a boil, pour it away along with the impurities, and start
over with fresh water), which reduces the work.  Either way, it's a
limited period of vigilance followed by much unattended simmering.

I will report back, successful or otherwise, within the next few days.

finler-ga rated this answer:4 out of 5 stars and gave an additional tip of: $10.00
If you do turn up a commercial one that appears to substantially match
the Rex Stout/Nero Wolfe/Fritz recipe (which as I remember had NOTHING
except the meat and bones) please let me know.  Otherwise enough is
enough and thanks - sdf.

Subject: Re: "viande glace"
From: voila-ga on 06 Feb 2005 08:32 PST
You might also drop an email to D'Artagnan as a backup possibility:

Good luck!
? V ?

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