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


[tweetmeme]

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.

Advertisements

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

  1. Pingback: Tweets that mention How to Make White Chaud Froid Sauce? – Popular Sauces Recipes

  2. Pingback: Italian Food Recipes

  3. Food says:

    Tasty Food Recipes…

  4. Food Recipes says:

    I like this site.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: