zaterdag 9 november 2013

Mique Grandchamp

Le Cuisinier à la bonne Franquette (1884, vertaling Elizabeth David)

Uncork a bottle of Madeira, pour out one wineglassful, and put the bottle in a pan of warm water; bring the water slowly to the boil and, when the wine is hot, pour in gradually a wineglass of melted meat glaze [glace de viande]; put the cork back in the bottle and leave it in a warm place near the stove for two hours. This makes a valuably standby for adding to sauces, particularly those which are to be served with game, and for all manner of dishes where a little extra flavouring is required. The mixture can be stored almost indefinitely but, of course, a half-bottle or even lesss still goes quite a long way.