Sauce Chaudfroid (Blanche), 2
From Cookery for every household, 1914
Serves 1
The sauce must be of a fairly thick consistency and should contain enough cream to make it very white in color.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 298. The excerpt below is the record exactly as published.
Sauce Chaudfroid (Blanche), 2 I pt. bechamel or vel- oute sauce. Recipes 672-3. A little cream. 2 or 3 table-sps. liquid aspic
Cook this with the app: pantry check, scaling, and the assistant.