Chaudfroid— French
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 20. The excerpt below is the record exactly as published.
CHAUDFROID— FRENCH Make a white roux of two tablespoons of butter and flour (No. 137) ; stir in gradually a pint of strong chicken stock and simmer for five minutes, then add a heaping tablespoon of gelatine, soaked in a little cold stock, and stir until dis- solved. Season with salt and cayenne, strain, and when cold, beat in three tablespoons of thick cream
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