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White Chaud-froid Sauce

(For coating joints of fowl or game, or medallions of fowl, tongue or sweetbreads.) To one pint of white sauce, made of white stock, add three-fourths a cup of aspic jelly and one tablespoonful of 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.

IOI