Chaudfroid (Pink)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (3)
  1. Put a quarter of a pint of Suprême or Veloute sauce into a stewpan with a quarter of a pint of cream and three quarters of a pint of aspic jelly, a tablespoonful of tarragon vinegar, and enough carmine to make a pale salmon colour.
  2. Reduce it a quarter part, keeping it well skimmed while boiling.
  3. Wring through the tammy, and use when cooling.
Original Text
Chaudfroid (Pink).—Put a quarter of a pint of Suprême or Veloute sauce into a stewpan with a quarter of a pint of cream and three quarters of a pint of aspic jelly, a tablespoonful of tarragon vinegar, and enough carmine to make a pale salmon colour; reduce it a quarter part, keeping it well skimmed while boiling, then wring through the tammy, and use when cooling.
Notes
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