Glace de Viande (Reduced Beef Sauce)FrancePublished method, 4 steps.Ingredients2 quarts brown beef or veal stock, strained and thoroughly degreasedOpen this record in the atlasMore from FranceAcras de rougetAgneau au pestoAgneau kormaAgua de ValenciaAïga bolhidaAlexanderAll France in the atlas