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Sauce Chaudfroid Blanche

(White Chaudfroid Sauce.) Ingredients.

Half a pint of Velouté or Suprême Sauce.

One gill of Cream.

One gill of Aspic Jelly.

Four sheets of French Gelatine.

One teaspoonful of Chilli Vinegar; Or, a dessertspoonful of Lemon Juice.

Warm up the Suprême Sauce and the aspic separately, then mix both together, soak the gelatine leaves, squeeze them dry and add to the sauce, add the vinegar or lemon-juice, boil up, allow this to simmer for a few seconds, pass through a tammy-cloth or fine strainer, add the cream and use as directed.