(For Covering Cold Chicken Or Meats Which Are To Be Served Cold)
Put two tablespoonfuls of butter into a saucepan; when it bubbles add two tablespoonfuls of flour. Let it cook well, but not brown; stir all the time. Add two cupfuls of chicken or of veal stock, and stir until it is well thickened. Season with salt and pepper. Then add a half box, or one ounce, of gelatine which has soaked an hour in a half cupful of cold water. Stir until the gelatine has dissolved. Strain the sauce, and let it just begin to stiffen before using it. Put a little on ice to see if it will be of the right firmness. If it is too stiff add a little more stock; if not hard enough add a little more gelatine. It needs to be only firm enough to hold its place well without running.
A yellow color can be given it by adding the yolks of three eggs just before removing it from the fire. A brown chaud-froid, which is used for game and dark meats, is made by browning the roux, diluting it with beef stock; and a deeper color can be obtained with a few drops of kitchen bouqnet. This sauce, poured over boned chicken or other meats, gives them a smooth, even surface. They can then be elaborately decorated with truffles, making ornamental cold dishes for suppers. Before covering a galantine with chaudfroid fill any irregularities on the surface of the meat with a little of the sauce which has been placed on ice to set. The surface can in this way be made perfectly even, so when the sauce is turned over it the galantine will be smooth. (See picture, page 192).