38 Brown Chaud-froid Sauce for Game

Preparation info

    • Difficulty

      Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This is prepared in the same way as ordinary brown Chaud-froid omitting the truffle essence and replacing it with 2 dl (7 fl oz or ⅞ U.S. cup) of game essence prepared from the carcass and trimmings of the game which is to be coated with the Chaud-froid.