39 Tomato-Flavoured Chaud-froid Sauce

Method

Place 1 litre ( pt or U.S. cups) of well-reduced purée of fresh tomatoes in a pan and reduce whilst adding approximately 7 dl ( pt or 3 U.S. cups) of ordinary aspic jelly, a little at a time. Reduce until the total quantity is approximately 1 litre ( pt or U.S. cups). Pass through a fine strainer and stir until the Chaud-froid reaches the correct stage for coating.