102 White Chaud-froid Sauce

Preparation info

  • Difficulty

    Medium

  • Reduce these ingredients by approximately a third to yield

    1 litre

Appears in

Method

Place dl (1⅓ pt or U.S. cups) Ordinary Velouté in a shallow pan and reduce rapidly, stirring continuously with a spatula, whilst adding 6–7 dl (1–1¼ pt or 2⅝–3 U.S. cups) Chicken Aspic Jelly and 1 dl ( fl oz or ½ U.S. cup) cream, a little at a time. Reduce these ingredients by approximately a third to yield 1 litre ( pt or U.S. cups); correct the seasoning, pass through a fine strainer and finish with 2 dl (7 fl oz or U.S. cup) cream. Stir continuously until it becomes cool and reaches coating consistency.

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