Brown Chaudfroid Sauce
 

 




 
 
 
 

Brown Chaudfroid Sauce

Brown Chaudfroid Sauce

use for masking poultry and meat

ingredients quatity
espagnole sauce 300ml
gelatine 10 gm
aspic jelly 150 ml

Method

1. Dissolve gelatine in aspic jelly .2. Add to Espagnole sauce.3. Boil up together and strain .

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