Brown Chaudfroid
From The thorough good cook, 1895
Serves 6
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 180. The excerpt below is the record exactly as published.
Brown Chaudfroid. Three-quarters of a pint of aspic, quarter of a pint of tomato sauce, a few drops of carmine, half a wineglassful of sherry, half an ounce of glaze
Cook this with the app: pantry check, scaling, and the assistant.