How to Make White Chaud Froid Sauce? – Viji’s Food Recipes – Popular Sauces Recipes

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White Chaud Froid Sauce   (300 ml)

Used for masking poultry and meat

Ingredients:

Béchamel Sauce –  300 ml

Cream  – 75 ml

Gelatine   –  7 to 10 gm

Aspic jelly  – 150 ml

Method:

Warm the sauce.

Dissolve gelatine in aspic jelly and add to sauce.

Mix well. Add cream.

Strain through tammy cloth and use as required.

Use of  Chaudfroid  Sauces

White Chaud froid : Joint of chicken or rabbit, cutlets, white fish, eggs, galantine of chicken.

BrownChaud froid :   Cutles, joints of game, galantines of game, fillets of beef.

Tomato Chaud froid :    Cutlets, game, eggs, fish.

Green Chaud froid :     Cutlets, fish, eggs.

How to Make Bread Sauce? Easy Popular Sauce Recipes

Bread Sauce      (300 ml)    (10 portions)

Serve with roast poultry, partridge, pheasant etc…

Bread Sauce

Ingredients:

Milk  –  300 ml

Onion  –  30 gm

Margarine  –  30 gm

Crumbs  –  45 gm

Cloves  – 2

Mace –  1 blade

Lemon rind  – 1 lemon

Salt –  to taste

Pepper  –  a pinch

Method:

Simmer onion stuck with clove and mace in milk for half an hour.

Put breadcrumbs, margarine and seasoning into a bowl.

Strain flavored milk over the breadcrumbs  mixture.

Stand in a warm place to thicken.

Reheat and beat well. One tbsp of cream may be added if desired.

How to Prepare Rum Sauce? International Sauce Recipes

RUM SAUCE   (300 ml)   (10 portions)

Rum Sauce

Ingredients:

Cornflour  –  15 gm

Water   –  300 ml

Sugar  –   2 tbsp

Rum   –  2 tbsp

Butter   –  30 gm

A pinch of powdered cinnamon

Method:

Mix the cornflour with a little cold water.

Boil the remaining water and pour on to the cornflour, mixing well.

Pour into a saucepan and stir till it boils.

Add sugar, powdered cinnamon, rum and last , the butter broken in small pieces.

How to Make Salad Dressing? (for Salads) Popular Sauce Recipes

Salad Dressing (150 ml)  (5 to 8 portion)

For Salads

Salad Dressing (Sauce Recipes)

Ingredients:

Eggs (hard-boiled) – 2

Castor sugar  –  1 tsp

Mustard  –  1/4

Salt  –  1/4 tsp

Vinegar (white)   – 3 tbsp

Cream or evaporated milk  –  150 ml

Method:

Rub egg yolks through a sieve.

Add seasoning and mix well together.

Moisten with vinegar and work till smooth.

Add gradually and carefully, cream or milk.