How to Make White Chaud Froid Sauce? – Viji’s Food Recipes – Popular Sauces Recipes
24/07/2010 4 Comments
Used for masking poultry and meat
Béchamel Sauce – 300 ml
Cream – 75 ml
Gelatine – 7 to 10 gm
Aspic jelly – 150 ml
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.