Sauce Chaud-froid maigre (Lean Chaud-froid Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sauce Chaud-froid blanche
- Fish Velouté
- White fish jelly
Instructions
- Proceed exactly as for the ordinary Sauce Chaud-froid blanche, in the same proportions.
- Use fish Velouté in place of the ordinary Velouté.
- Use white fish jelly in place of the poultry jelly.