More than gourmet, glace d'agneau gold classic roasted lamb stock

Short Description

More Than Gourmet Glace d' Agneau Gold, Classic Roasted Lamb StockLamb Stock (lamb Bones, Water), Tapioca Starch (native), Veal Stock (veal Bones, Water), Gelatin, Salt, Madeira Wine, Red Wine, Tomato Paste, Onion Stock, Carrot Stock, Celery Stock, Natural Flavors, SpiceTo make a classic roasted lamb stock, use 1 part Glace d'Agneau Gold with 20 parts hot water. Bring to a simmer and whisk until completely dissolved. If a stronger stock is desired, add additional Glace d'Agneau Gold. For sauce preparations, use full strength or add up to 3 parts hot water and simmer for a classic Lamb Glace. Makes approximately 4 cups (946 ml) of lamb stock. Refrigerate after opening.

Long Description