White Chaudfroid Sauce


  • ½ pt. Béchamel sauce
  • ¼ pt. aspic jelly
  • ¼ oz. powdered gelatine
  • salt and pepper
  • 1 teasp. wine vinegar or lemon juice 1 tablesp. thick cream


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 Chaudfroid Sauce: As above substituting Espagnole sauce for Bechamel sauce.

Use for masking beef, mutton or game.

Fawn Chaudfroid Sauce: Use Velouté sauce in place of Béchamel sauce.

Use for lamb, veal, poultry instead of white chaudfroid.

Green Chaudfroid Sauce: As for White Chaudfroid Sauce, using 1 tablesp. of spinach purée or green colouring with the Béchamel sauce.

Tomato Chaudfroid Sauce: Substitute Tomato sauce for Béchamel sauce.