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Veal, Beef, Quail, Or Duck Glaze

  • Yield: 3/4 cup



  • 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.