Chaudfroid Sauce
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Ingredients 3 ingredients
- a pint of liquefied aspic jelly
- a gill of whipped cream
- a gill of Bechamel sauce
Contains
Milk
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.
- 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
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- Mix together a gill of Bechamel sauce, a gill of whipped cream, half a pint of liquefied aspic jelly, and boil till reduced one quarter ;
- keep it well skimmed, tammy, and use.
- When chaudfroid sauce is required brown, use Espagnole sauce instead of the Bechamel.
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Chef's knife