Chaudfroid Brown and Game

Put into a saucepan, one pint of very clear well-colored espagnole sauce (No. 414), reduce it with some veal blond (No. 423), and dilute with half its quantity of aspic jelly (No. 103). Boil up the sauce and remove it at once to the side of the fire, in order to despumate it for ten minutes, skimming it well in the meantime; then take it off entirely and pass through a tammy. Before using try a little to find out whether it coats properly; if not strong enough add some gelatine.

Game Chaudfroid.-Add one pint of game essence (No. 389) to half a pint of sauterne wine, moisten with game stock (No. 195), and add one quart of well-reduced espagnole sauce (No. 414), despumate and stir in one pint of jelly. The white wine may be replaced by Madeira.