Brown Chaudfroid Sauce
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- Wine
- One pint of Espagnole sauce
- Eight tablespoonfuls of warmed aspic jelly
- Four tablespoonfuls of sherry
- Two tablespoonfuls of cream
Method
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- One pint of Espagnole sauce.
- Four sheets of French gelatine.
- Four tablespoonfuls of sherry.
- Two tablespoonfuls of cream.
- Eight tablespoonfuls of warmed aspic jelly.
- Method — Bo\ the Espagnole sauce.
- Dissolve the gelatine in it, add the aspic, the wine, and let it stand by the side of the fire for five minutes.
- Skim it well and strain it through a tammy cloth or fine sieve.
- Add the cream, season it carefully, bearing in mind that foods to be eaten cold require to be slightly more highly seasoned than hot foods.
- This sauce is now ready to use as required.
- Note.
- — The plain brown sauce could be used instead of Espagnole and the cream left out.
Plating
Cookware for this recipe
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Slotted spoon
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Sieve