Sauce Chaud-froid brune pour Gibier (Brown Chaud-froid Sauce for Game)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sauce Chaud-froid brune ordinaire
- 2 décilitres fumet drawn from the carcasses of the game to be chaud-froided
Instructions
- Prepare the ordinary Sauce Chaud-froid brune as directed for that sauce.
- In place of the truffle essence, add 2 décilitres of fumet drawn from the carcasses of the game that is to be chaud-froided.