Brown Chaud-froid Sauce
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- one quart of half-glaze
- one and one-half pints of jelly
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Method
Chef Wood
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- Put one quart of half-glaze into a sauté-pan with one-fifth pint of truffle essence.
- Put the pan on an open fire, and reduce its contents;
- while making same add to the sauce, in small quantities at a time, one and one-half pints of jelly.
- The degree of reduction in this sauce is a good third, but, to be quite certain, a test of its consistence may be made by allowing it to cool a little.
- After the reduction, carefully taste, and rectify the seasoning if necessary;
- mix a little Madeira or Port with the sauce, away from the fire, and strain through muslin or, preferably, through a Venetian-hair sieve.
- Stir the sauce now and then while it cools, until it is sufficiently liquid, and at the same time consistent enough, to coat immersed solids evenly with a film of sauce.
- Its use will be explained among the formulæ of the different kinds of Chaud-froids.
Plating
Cookware for this recipe
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Frying pan
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Wooden spoon
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Sieve