(593). Recipes For Chaudfroid, Bechamel Cream Sauce, With Tomato Puree And With Fecula (Sauces Chaudfroid, Bechamel A La Creme, Bechamel A La Puree De Tomates Et A La Fecule)
Description
This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
(593). Recipes For Chaudfroid, Bechamel Cream Sauce, With Tomato Puree And With Fecula (Sauces Chaudfroid, Bechamel A La Creme, Bechamel A La Puree De Tomates Et A La Fecule)
Bechamel Cream Chaudfroid
Is made with bechamel reduced with fowl or fish essence well despumated, and half its quantity of white chicken or fish jelly added.
Bichamel Tomato Puree, Chaudfroid
Is a chaudfroid prepared the same as for the cream, adding to it a quarter of its quantity of red tomato puree strained through a very fine sieve.
With Fecula
Boil a quart and a half of chicken broth with six gelatine leaves and when well dissolved thicken with four ounces of fecula previously diluted in cold water. Mix with this ehaud-t'roid half a pint of cream, strain it through a tammy (No. 159), stir up well and dip into this chaudfroid once or several times the whole pieces of meat required to be glazed.
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