Chaudfroid Sauce

Ingredients

• one cup of milk
• one tablespoon flour
• four tablespoons dissolved Cox’s gelatine
• two tablespoons sherry
• one cup of cream

Method

1. 1

   Put half cup of milk on the stove; add the flour that has been dissolved in the other half cup of milk; cook until thickened.

2. 2

   Put through a fine strainer; stir on ice; add the gelatine, sherry, and, when it begins to get cold, add the cream.

3. 3

   This sauce is used for glazing.

4. 4

   If for fish, flavor with lemon; meat with sherry, and for desserts, with lemon extract; sweeten it with two tablespoons of powdered sugar.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 72. The excerpt below is the record exactly as published.

Chaudfroid Sauce Sauce au Chaudfroid de Mayonnaise Put in a saucepan a half cup of milk; add four tablespoons dissolved Cox’s gelatine; stir on ice until it gets cold. Put in a saucepan four tablespoons of mayonnaise dressing highly seasoned with lemon juice, pepper, and salt; pour the milk with the gelatine to the dressing carefully and stir very fast; then, last, add six tablespoons of heavy cream. This is a chaudfroid glaze for different kinds of cold entrees, cold dishes, and fish and meat appetizers, with the difference that if for fish, flavor with more lemon juice. Chaudfroid Sauce Sauce au Chaudfroid One cup of milk, one tablespoon flour, four tablespoons dissolved Cox’s gelatine, two tablespoons sherry, and one cup of cream

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