White Chaudfroid Sauce
From Liverpool School of Cookery recipe book, 1900
Tammy, and use for masking.
Presented as published in 1900. 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 Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 30. The excerpt below is the record exactly as published.
White Chaudfroid Sauce. |r pt. white sauce. | I pt. aspic
Cook this with the app: pantry check, scaling, and the assistant.