Recipes > Sauces & Spreads > White Chaud-froid Sauce

White Chaud-froid Sauce

For coating joints of fowl or game, or medallions of fowl, tongue or sweetbreads.


  • 1 pint of white sauce, made of white stock
  • 3/4 cup of aspic jelly
  • 1 tablespoonful of lemon juice


To white sauce, add aspic jelly and lemon juice; let simmer until reduced to the consistency of very thick cream; remove the butter from the top and let cool slightly before using.


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Salads, Sandwiches, and Chafing-Dish Dainties (1909).

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