Brown Chaudfroid Sauce

Preparation info
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By Robert Carrier

Published 1965

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


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.