Home › Sauces › Chaud-Froid Sauce

Chaud-Froid Sauce

Cook one tablespoon of butter and two of flour, and add one cup of liquid, either milk, white stock, or the two mixed in equal quantities. Soften one tablespoon of gelatine in a little cold water and when the first mixture is boiling, add the gelatine. When thoroughly dissolved in the hot mixture, strain and let it cool. The sauce should be highly seasoned with salt, pepper and paprika, as a cold mixture requires more seasoning than a hot one. Cold boiled fish, hard boiled eggs, or individual portions of cold, cooked fowl, are delicious masked in this cold sauce and may be decorated with truffles cut in fancy shapes or with red or green peppers.

HORSERADISH (To Prepare for Winter) - To one coffee-cup of grated horseradish add two tablespoons of white sugar, one-half teaspoon of salt and one and one-half pint of cold vinegar. Seal in bottles.