Chaud-Froid

Name: Chaud-Froid (Jellied White Sauce)
Cuisine: France
Ingredients: 1 tablespoon unflavored gelatin; Celery tops from 3 branches; 2 cups milk; ½ cup sherry; ½ teaspoon salt; 3 sprigs parsley; ½ teaspoon sugar; ½ cup whipping cream; ⅛ pound butter; 2 sliced shallots; 4 tablespoons flour

Jellied White Sauce

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Chaud-Froid means hot-cold. The sauce is made from a hot Béchamel, gelatin is added, it is cooled and then used to paint foods. Its white glaze makes a perfect background on which to display food decorations.

Ingredients

1 tablespoon unflavored gelatin
½ cup sherry
2 cups

Europe
France
Sauce
Mediterranean
Vegetarian

Method

Soak gelatin in sherry. Put 1 cup milk into a pan. Add shallots, parsley, and celery tops. Bring to a boil and then remove from heat, cover, and let stand.
Melt butter in skillet. Add flour, salt, and sugar. Stir-cook for about 2 minutes. Remove from heat. Add remain