White, Brown, or Tomato Chaudfroid Sauce
Ingredients
Directions
Stir 2 tablespoons of aspic jelly into ½ pint of your chosen 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
- Its gelatin sets the sauce as it cools, giving a glossy coating that holds on food.
- White, tomato or brown sauce
- Forms the base of the coating, supplying the body, colour and flavour that the aspic sets.
The step that matters
Use the sauce when it begins to set. Gelatin thickens the sauce as it cools. If it is used too early it runs off the food, and if it is left too long it becomes too stiff to spread smoothly. The sauce should be just thick enough to cling while still fluid.
“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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