Chaudfroid Sauce

Preparation info

  • For


    large birds
    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

To mask a cold chicken or pheasant, or cold veal cutlets.


  • ¼ pint ( dl.) aspic jelly (may be made up from packet)
  • ½ pint (3


Make up the aspic jelly according to directions on packet. While still hot add the sauce, mixing thoroughly. Bring just to the boil; cool slightly. Stir in the cream and season. Use while still warm before it thickens and sets.