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| Milk Glaze
1 cup of fish or chicken stock
2 cups of milk
2 envelopes of unflavored gelatin
1/2 cup of cold water
1/2 teaspoon of salt
Heat the stock and milk together. Soften the gelatin in the cold water. Add the gelatin in the cold water. Add the gelatin to the milk and stock. Add the salt and stir until the gelatin is dissolved completely. DO NOT BOIL. Cool slightly and pour over cold poultry or fish to glaze and decorate.
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Dips & Sauces Cookbooks
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