German Sauce
See Allemande.
GIRASOL (commonly called Jerusalem) ARTICHOKES. - Put them for a quarter of an hour in water, with a pat of butter and a little salt. Drain them, dish them, and pour over them some English sauce.
Girasol Soup-commonly called Palestine.-Peel and slice about a peck of them. Slice also four onions and a head of celery. Simmer them in a stewpan for an hour, with two ounces of butter, three pints of veal stock, nutmeg, pepper, salt, and an ounce of sugar. Pass it through a sieve, heat it over the fire, add a pint of hot cream, and serve it with fried crusts.
GLAZE has three distinct meanings. 1. To glaze a sauce, or boil it down to a glaze, is really to roast it. The sauce is reduced by boiling till it catches the pan and browns. Further explanation of the identity of glazing and roasting will be found in the article on Sauces. The process of reducing to glaze is the chief distinction in all the brown preparations of food as distinct from the white; and it is not only every day performed in soups, sauces, and gravies, but the cook gets ready and keeps by him a quantity of glaze, which he uses for finishing his sauces and anointing his meats. To make this glaze, it is found that the best substance is veal-the juices of which, being very gelatinous, take a fine colour and yield a rich odour. Take knuckle of veal and gravy beef together, but twice Goose as much of the one as of the other; and make a good broth of this in the ordinary way, by adding vegetables and using half a gallon of water for every three pounds of meat. The broth is then to be strained through a napkin, freed from fat, and put on the fire again for reduction to a cullis. When the cullis roasts, it forms glaze, and care must be taken that it does not burn. The glaze, if well made, is the concentrated extract of meat, and better than Liebig. 2. To glaze meat is to paint it before sending it to table with a brush which has been dipped in glaze. 3. To glaze cakes or other sweets is to coat them in like manner with sugar.