Glacer/gracé (France)

Japanese: グラッセ（英語表記）glacer／gracé(フランス)
Glacer/gracé (France)
1. In French cuisine, the dish is made shiny by boiling it in a broth that contains butter.
2. In French cuisine, the act of coating sweets with sugar. Also, something that is coated with sugar.

Source : Kodansha Dictionary of Japanese, Western, Chinese and Ethnic Cuisines of the World

Japanese:
①フランス料理で、バターを加えた煮汁で煮るなどしてつやを出すこと。また、その料理。
②フランス料理で、菓子などに糖衣をきせること。また、糖衣をきせたもの。

出典　講談社和・洋・中・エスニック　世界の料理がわかる辞典について　情報

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