• ½ pt. Béchamel sauce
• ¼ pt. aspic jelly
• ¼ oz.

Have the sauce just warm. Heat the jelly over hot water and in it dissolve the gelatine. Cool the jelly until it also is just warm. Fold the jelly into the sauce and season the mixture, add the vinegar or juice. Wring the sauce through muslin, fold in the cream.

Use the sauce for masking fish, poultry or veal served en chaudfroid, using it when cold but liquid.

Brown Chaudfro