Chaudfroid Sauce
Ingredients
Directions
Boil down game or poultry with aromatics.
Strain the mixture.
Add enough gelatine to make it a bright-brown jelly or jellied gravy.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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