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