Chaudfroid Sauce (White)

This chaudfroid sauce is used to coat cold dishes of chicken, fish, eggs, and similar delicately and lightly flavoured

foods. After the cold food has been coated with the chaudfroid sauce it is garnished and covered with aspic jelly. The

brown version of this sauce is under BROWN CHAUDFROID

SAUCE.

ABOUT 1 PINT

15 fl. oz. milk 1 mace blade 1 bay leaf 1 slice of shallot 6 peppercorns

1 tablespoon butter

2 tablespoons flour

2 fl. oz. aspic jelly

} oz. gelatine

3 fl. oz. single cream

1 teaspoon salt

½ teaspoon white pepper

In a small saucepan, heat the jnilk with the mace blade, bay leaf, shallot and peppercorns over low heat. Leave the milk

over the heat for 5 to 7 minutes so that it becomes infused with the flavours. Strain the milk into a bowl or jug and discard the flavourings.

Wash out the saucepan and in it melt the butter over low heat. Remove the pan from the heat and, using a wooden spoon, stir in the flour to make a smooth paste.

Gradually pour in the milk, stirring continuously. When all the milk has been added, return the pan to the heat and bring the sauce to the boil, still stirring. Simmer the sauce for 1 to 2 minutes. Remove the pan from the heat.

In another small saucepan, heat the aspic

over low heat until it has melted. Dissolve the gelatine in the aspic and stir it into the sauce. Stir in the cream, salt and pepper. Strain the sauce into a bowl. Stir the sauce as it cools and when it is as thick as double cream and on the point of setting it is ready to use.

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