Brown Chaudfroid Sauce RecipeOrigin: France Period: Traditional |
Ingredients
150ml liquid aspic made from aspic jelly powder
Brown Chaudfroid Sauce Preparation:Method:Prepare the aspic as directed on the package and whilst its still warm, place in a heat-proof bowl and stand in a pan of hot water. Sprinkle in the gelatine and stir until dissolved. Now warm the Espagnole sauce and stir into the aspic mixtuer, beating thoroughly to combine. Add the Port, Madeira or sherry to taste (up to 6 tbsp). Adjust the seasonings to taste then strain the sauce and leave to cool, bating frequently with a wooden spoon, so that the sauce remains smooth and glossy. Use when it has reached the consistency of thick cream to use as a coating for game, duck or cutlets. |
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