Brown Chaud-Froid Sauce

Ingredients

• one quart of half-glaze
• the fifth of a pint of truffle essence
• one and a half pints of jelly
• a little Madeira or port wine

Method

1. 1

   Put half-glaze and truffle essence in a pan, reduce over fire, adding jelly gradually.

2. 2

   Reduce to about one-third, taste and adjust seasoning.

3. 3

   Mix in wine off the fire, strain, and stir occasionally while cooking until it coats solids evenly.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 75. The excerpt below is the record exactly as published.

BROWN CHAUD-FROID SAUCE PUT one quart of half-glaze into a saute pan with the fifth of a pint of truffle essence. Place the pan on an open fire and reduce its con- tents, whilst making this sauce, absorb one and a half pints of jelly, adding it to the sauce in small quantities at a time. The sauce should be reduced to about one-third, but to be certain, its consistency should be tested by allowing it to cool a little. After the reduction, taste it carefully and rectify the seasoning, if necessary. Mix a little Madeira or port wine

Cook this with the app: pantry check, scaling, and the assistant.