Reference > Cooking Methods & Techniques > Glacer

Glacer

To glaze, or spread upon hot meats, or larded fowl, a thick and rich sauce or gravy, called glaze. This is laid on with a feather or brush, and in confectionary the term means to ice fruits and pastry with sugar, which glistens on hardening.

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Source

The Book of Household Management (1861).


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