Made with veal and beef stock. US inspected and passed by Department of Agriculture. Recipe included. No MSG or preservatives. Explore the sauceabilities. www.morethangourmet.com/recipes. Culinary grade stocks & sauces. Welcome to the Kitchens of More Than Gourmet, where we are proud to be the only company today making Classic French Stocks and Sauces in the old world tradition. For the first time ever, we have made available the same products used by the world's finest chefs for your own kitchen. For more recipes go to www.morethangourmet.com. Crafted with pride in the USA.

Veal Stock (veal Bones, Water), Beef Stock, Mirepoix Stock (made Of Carrot, Celery, And Onion Stocks), Red Wine, Tomato Paste, Gelatin, Salt, Carrot Stock, Celery Stock.

To make a classic brown stock, use 1 part Glace de Viande Gold with 20 parts hot water. Bring to a simmer and whisk until completely dissolved. If a stronger stock is desired, add additional Glace de Viande Gold. For sauce preparations, use full strength or add up to 3 parts hot water and simmer for a classic brown glace. Makes approximately 4 cups (946 ml) of brown stock. Refrigerate after opening.