No. 593
Chaudford, Bechamel Cream Sauce, with Tomato Puree and with Fecula
Sauces Chaudfroid, Bechamel a la Creme, Bechamel a la Puree de Tomates et a la Fecule
Bechamel Cream Chaudfroid.-Is made with bechamel reduced with fowl or fish essence well despumated, and half its quantity of white chicken or fish jelly added.
Bechamel Tomato Puree Chaudfroid.-Is a chaudfroid prepared the same as for the cream, adding to it a quarter of its quantity of red tomato puree strained through a very fine sieve.
With Fecula.-Boil a quart and a half of chicken broth with six gelatine leaves and when well dissolved thicken with four ounces of fecula previously diluted in cold water. Mix with this chaudfroid half a pint of cream, strain it through a tammy (No. 159), stir up well and dip into this chaudfroid once or several times the whole pieces of meat required to be glazed.