• Source: Emeril's New New Orleans Cooking
• Dish Type: Sauces

Veal, Beef, Quail, or Duck Glaze

Ingredients

• 1 quart Veal or Beef Stock, or
• Quail or Duck Stock
• 1/4 teaspoon salt

Instructions

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.
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Yield: 3/4 cup