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Brown Chaud-froid Sauce

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. one and one-half pints of jelly
  2. one quart of half-glaze
  3. Madeira
  4. Port
Contains Sulphites Read from the ingredients, not verified. Check labels.

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

  1. Put one quart of half-glaze into a sauté-pan with one-fifth pint of truffle essence.
  2. Put the pan on an open fire, and reduce its contents;
  3. while making same add to the sauce, in small quantities at a time, one and one-half pints of jelly.
  4. 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.
  5. After the reduction, carefully taste, and rectify the seasoning if necessary;
  6. mix a little Madeira or Port with the sauce, away from the fire, and strain through muslin or, preferably, through a Venetian-hair sieve.
  7. 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.
  8. Its use will be explained among the formulz of the different kinds of Chaud-froids.

Plating

Cookware for this recipe

  • Frying pan
  • Wooden spoon
  • Sieve