106 Fish Chaud-froid Sauce

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


This sauce is prepared in the same way as White Chaud-froid Sauce with the following differences:

  • Replace the Ordinary Velouté with fish Velouté, and
  • Replace the Chicken Aspic Jelly with White Fish Aspic Jelly.