Alma Lach

Chaud-Froid

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Soak 1 tablespoon gelatin in ¼ cup cold water. Add soaked gelatin to hot sauce. St