Chaud-froid Sauce, au Vert-pré
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-quarter pint of white wine
- one pinch of chervil stalks
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Add to the velouté of the white Chaud-Froid sauce, at the same time as the jelly, an infusion prepared thus:—Boil one-quarter pint of white wine, and add to it one pinch of chervil stalks, a similar quantity of tarragon leaves, chives, and parsley leaves.
- Cover, allow infusion to proceed away from the fire for ten minutes, and strain through linen.
- Treat the sauce as explained, and finish with spinach-green (No.
- 143).
- The shade of the sauce must not be too pronounced, but must remain a pale green.
- The colouring principle must therefore be added with caution and in small quantities, until the correct shade is obtained.
- Use this sauce for Chaud-froids of fowl, particularly that kind distinguished as “Printanier.”
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Sieve