White Chaud-Froid Sauce
From Recipes for high-class cookery, 1912
N.B. — Brown or tomato sauce may be used instead of Bechamel sauce to vary the colour and flavour.
Presented as published in 1912. 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 Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 38. The excerpt below is the record exactly as published.
WHITE CHAUD-FROID SAUCE. ^ pint Bechamel sauce. i 1 tablespoonful cream. 1 gill stiff aspic jelly. | Seasoning
Cook this with the app: pantry check, scaling, and the assistant.