How To Use Chaudfroid Sauce

Chaudfroid sauce is used to give a smooth exterior to an object. If there be depressions on the surface to which it is to be applied, fill these with sauce on the point of setting - first, then, when this sauce is firm, cover the whole surface with more of the sauce. If the sauce begins to set before it is applied, simply stir constantly while reheating and when again smooth stir constantly over ice-water until it is in just the right condition to spread or run over the surface to be covered and completely conceal it. Decorations - even if fresh leaves of cress or tiny bits or stems of parsley - set upon chaudfroid sauce and covered completely with aspic, to exclude air, will keep fresh for days.

Chaudfroid Of Stuffed Tomatoes

1 cup of cooked chicken breast in one-fourth inch cubes ½ cup of celery in thin slices 1 truffle, cut in tiny bits

Mayonnaise dressing

8 small tomatoes

Chaudfroid sauce (about 1 cup)

Peel the tomatoes, cut out a piece around the stem ends and remove the seeds to form cups; sprinkle the insides with salt and let chill on ice. Mix the celery, chicken and truffle with mayonnaise and fill the cups; spread chaudfroid sauce over the top of the salad, letting it come down upon the tomato to make a good edge. Decorate with truffle and cooked white of egg. Serve very cold with lettuce and mayonnaise or French dressing.

Chaudfroid Of Duckling In Aspic Jelly

Roast a choice duckling; when cold remove the breast and cut it in slices for serving. Use the rest of the duckling in making a cup and a half of salmis sauce. To this add one tablespoonful and a half of granulated gelatine, softened in one-third a cup of the duckling broth. About a cup and a half of aspic jelly will also be needed. This may be made of duck or veal broth as is convenient. Coat the fillets of breast with the salmis sauce and let them stand to become firm. Put a layer of salmis sauce in the bottom of a mold. The mold may first be decorated with figures cut from slices of truffle if desired. When the sauce is set, dispose on it a layer of the coated fillets (note that the bottom of the mold will be the top when the dish is unmolded), and cover with a thin layer of aspic. Continue these layers until the mold is filled. The last layer should be of aspic. Unmold, surround with celery or orange salad, or surround with aspic, broken up with a fork, and serve the salad separately.

Medallions Of Tongue, Chaudfroid, With Salad

Cut a cold, pickled tongue into slices three-eighths an inch thick. Stamp these into perfect rounds and let chill on ice. Spread the medallions with chaud-froid sauce, decorate with figures cut from truffle, hard-cooked egg, olives or whole capers; cover the decorations with half-set aspic jelly. Serve with heart leaves of lettuce, or with cress, celery or endive or with string beans, peas, or asparagus tips, dressed with French dressing.

Chaudfroid Of Chicken

Cut fine half a carrot and one onion; add a branch or two of parsley and one-fourth a bay leaf, and if at hand a tablespoonful of lean ham or bacon cut in small bits. Let these cook in two or three table-spoonfuls of butter until yellowed a little, then turn into a casserole just large enough to take a chicken trussed for roasting; rinse the frying pan with two tablespoonfuls of Madeira or sherry and pour over the chicken, set on the vegetables, cover the dish and set to cook in a moderate oven. Baste the fowl each twenty minutes with melted butter and let cook until the joints separate easily. When the chicken is cold, separate it into pieces at the joints, remove and discard the skin, solid pieces of fat and such bones as can be removed without breaking up the flesh. Do not use the pieces containing the back bone, but retain the wing joints next the breast. Dip each joint into chaudfroid sauce that is on the point of "setting," and set on a cold earthen plate; the sauce on the first joint will be firm by the time the last one is dipped, unless the room be rather warm. Set a figure cut from a slice of truffle on the center of each piece, pour aspic jelly, just beginning to "set," over the joints and let stand in a cool place until ready to use. Put a paper frill on the legs and wings and arrange around a mound of cold asparagus tips or string beans, seasoned with French dressing. Let a lettuce leaf protrude from below each joint of chicken and cubes of aspic jelly be disposed between them.

Chaudfroid Sauce

Make an ordinary sauce of two tablespoonfuls, each, of butter and flour, half a cup, each, of cream and chicken broth, one-fourth a teaspoonful, each, of salt and pepper. If a yellow sauce is desired, add the yolk of an egg. Also add to the hot sauce one tablespoonful of gelatine (one-fourth a package) softened in one-fourth a cup of cold chicken broth.

Special Aspic Jelly Or Chaudfroid Of Chicken

Pour a pint of white broth (veal or chicken) into the dish in which the chicken was cooked; let simmer six or eight minutes, then strain, let cool and remove the fat. Stir into the broth a scant half a package of gelatine softened in half a cup of broth, salt and pepper as needed, and the slightly beaten white and crushed shell of one egg. Stir constantly over the fire until the boiling point is reached, let boil gently five minutes, then let settle and strain through a napkin wrung out of hot water.