37 Brown Chaud-froid Sauce for Ducks

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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This is prepared in the same way as ordinary brown Chaud-froid omitting the truffle essence and replacing it with dl (5 fl oz or U.S. cup) of essence prepared from the duck carcass and trimmings. Reduce the sauce a little more than in the previous recipe and after passing it through a fine strainer add the juice of three oranges and 2 tbs of very fine Julienne of orange zest, well blanched and drained.