White, Brown, or Tomato Chaudfroid Sauce
Ingredients
Directions
Stir 2 tablespoons of aspic jelly into ½ pint of white, tomato, or brown sauce.
Strain the mixture through a fine sieve.
Use the sauce when it begins to set.
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.
Explore the science
What each ingredient does
- Aspic jelly
- Sets the sauce into a glossy, cool coating once it begins to firm.
- White, tomato, or brown sauce
- Provides the base flavour and body that the aspic jelly is stirred into.
The step that matters
Use the sauce when it begins to set. Aspic gels as it cools, so the sauce must be used at the right moment. If it sets fully it becomes too stiff to coat evenly, and if used too early it runs off the food and gives a thin, uneven layer.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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