Chicken or Game Glaze

To the chicken stock, set apart to prepare a glaze, some good veal stock (No. 423) may be added, operating the same for a game stock, to which put in parts of both veal and chicken; the process is always the same; it is especially during the shooting season that excellent game glaze can be prepared with all the smaller parts and bones of large game. Prepare an ordinary broth, obtaining it as clear as possible, strain, skim off the fat and let it deposit its sediment. Collect all the good meat from the large game, such as thighs, shoulders or breasts of hare or deer, also from old partridges, and the pinions and giblets from the pheasants or partridges. Make a mirepoix of roots, and minced onions, put with it all the above meats, also a piece of the shoulder, breast of veal; their white fragments, or those of chickens, and fry them for a few minutes; moisten them moderately with some broth (No. 187), and let this fall to a glaze, then moisten again abundantly with the prepared game broth, adding a few boned and parboiled calves' feet; as soon as the meat is done, drain well; strain and skim the liquid; let it settle so as to be able to pour off the clear top and reduce this once more.