Brown Chaud-Froid Sauce
From A guide to modern cookery, 1909
Serves 10
This sauce can be prepared in advance and melted gently when needed.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 20. The excerpt below is the record exactly as published.
BROWN CHAUD-FROID SAUCE Put one quart of half-glaze into a sauté-pan with one-fifth pint of truffle essence. Put the pan on an open fire, and reduce its contents; while making same add to the sauce, in small quantities at a time, one and one-half pints of jelly
Cook this with the app: pantry check, scaling, and the assistant.