Brown Chaufroix
From Salads, sandwiches, and savouries, 1901
Add caramel or brown coloring for deeper color if needed.
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 55. The excerpt below is the record exactly as published.
loz. of gelatine, and let it all simmer together till the gelatine is entirely dissolved and the whole is smooth ; use this to mask the crouton, just as it is cooled and all but setting. A good brown chaufroix for this purpose is made by stirring 2oz. of flour over the fire with ^oz, of butter
Cook this with the app: pantry check, scaling, and the assistant.