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Chaudfroid Sauce / Sauce au Chaudfroid

Serves 4
📖 From Mrs. Ericsson Hammond's salad appetizer cook book ... A carefully composed supplement book containing illustrations, menus, excellent recipes of appetizers, salads, and a variety of different ... (1924)

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Ingredients

  • • None One cup of milk, one tablespoon flour, four tablespoons dissolved
  • • None Cox’s gelatine, two tablespoons sherry, and one cup of cream.

Instructions

Step 1. flour that has been dissolved in the other half cup of milk; cook

Step 2. until thickened. Put through a fine strainer; stir on ice; add the

Step 3. gelatine, sherry, and, when it begins to get cold, add the cream.

Step 4. This sauce is used for glazing. If for fish, flavor with lemon; meat

Step 5. with sherry, and for desserts, with lemon extract; sweeten it with two tablespoons of powdered sugar.