Definitions for "Glacé"
Keywords:  syrup, edirtye, sauce, poaching, veal
a meat or fish stock that's been cooked for many, many hours until it's thick and rich with flavor
To coat with a thin layer or sugar syrup
A highly reduced stock used as an essence in flavoring sauces and enriching soups and stews. Veal glace is used for all meat preparations and stands up the best to the long reduction required. Fish and shellfish glaces are used, but their flavor can become edirtye tasting and bitter from too long of a reduction.