Brown Chaudfroid Sauce

Preparation info

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 1 tablespoon gelatine
  • 8 tablespoons cold water
  • ¾ pint<

Method

Soften gelatine in cold water. Combine Brown Sauce with stock and bring to a boil. Skim well; remove sauce from heat and dissolve gelatine in it. Add Madeira or dry sherry, to taste, and strain sauce through a fine sieve.