Chaudfroid (Pink)

Method

Put a quarter of a pint of Suprème or Veloute sauce info a stewpan with a quarter of a pint of cream and three quarters of a pint of aspic jelly, a tablespoonful of tarragon vinegar, and enough carmine to make it a pale salmon colour; reduce it a quarter part, keeping it well skimmed while boiling, then wring through the tammy, and use when cooling.

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