White Chaud-froid Sauce
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- one pint of velouté
- one-half pint of very fresh cream
- three-quarters pint of melted white poultry jelly
- Rub
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.
- 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
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- Boil one pint of velouté in a stewpan, and add three-quarters pint of melted white poultry jelly.
- Put the stewpan on an open fire, reduce the sauce by a third, stirring constantly the while, and gradually add one-half pint of very fresh cream.
- When the sauce has reached the desired degree of consistency rub it through a tammy, and stir it frequently while it cools, for fear of a skin forming on its surface, for if this happened it would have to be strained again.
- When dishing up, this sauce should be cold, so that it may properly coat immersed solids and yet be liquid enough to admit of the latter being easily steeped into it.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Sieve