Chaudfroid White with Veloute and Blond Chaudfroid

Pour into a saucepan, one pint of veloute (No. 415) (for lean, use fish veloute); reduce it with half a pint of chicken broth (No. 188), or veal stock (No. 423), then add one pint of aspic jelly (No. 103); boil up this sauce, remove it to the side of the fire to be able to despumate for fifteen minutes, skimming it carefully in the meanwhile, then take it off the fire, strain, and try a little before using, to see whether it is sufficiently thick to cover the meats. For blond chaudfroid, add chicken glaze (No. 398) to white veloute (No. 415).

Thickened with Egg-yolks a l' Allemande.-Veloute (No. 415) reduced with essence of chicken (No. 387) well despumated, and thickened with egg-yolks, mixed with half as much melted white jelly.

Blond Chaudfroid.-Is made with half brown and half white chaudfroid.