Veal Glaze (Glace de Veau)

By James MacGuire

[Read James MacGuire's "Classic French Sauces."]

There’s nothing difficult about making brown veal stock and reducing it to a glaze, but it takes hours, and so it’s best to make large quantities and freeze them. The shift from heavy sauce espagnole (itself made from a brown stock called estouffade and containing beef, ham bones, veal, and blanched pork r…