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Demi-glace (French pronunciation: [dəmi ɡlas], 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace , which, when used in reference to a sauce, means "icing" or "glaze."
Candied orange peel. Candied fruit, also known as glacé fruit, is whole fruit, smaller pieces of fruit, or pieces of peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it.
Petits fours come in three varieties: Glacé ("glazed"), iced or decorated tiny cakes covered in fondant or icing, such as small éclairs, and tartlets; Salé ("salted"), savory bite-sized appetizers usually served at cocktail parties or buffets
Roze koek, of which glacé or glace is a registered brand name in some countries The Frozen Dead , 2017 French TV series and its source novel, both also known as Glacé Topics referred to by the same term
Despite hailing from the first family of New York food, and having held jobs at his father Eli’s eateries, Zabar went out on his own to launch Glace, an ice cream parlor that has become a ...
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