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Sauce Chaudfroid Verte

(Green Chaudfroid Sauce.) Ingredients.

Half a pint of rich Béchamel Sauce.

One gill of Aspic Jelly.

Half a gill of Purée of Green Peas.

A teaspoonful of Lemon Juice.

Five to six sheets of French Gelatine.

Half a gill of Cream.

Two to three drops of Spinach Greening.

One dessertspoonful of liquid Meat Glaze.

See Proceed as for Sauce Chaudfroid Blanche. that the purée of peas is well reduced before it is added to the sauce. The addition of spinach greening may be omitted if the sauce is sufficiently tinted with the peas. Add the meat glaze last of all.