The pleasing appearance of a chaudfroid depends entirely upon the perfect shape of the article selected and the smoothness with which its surface is masked. In the recipe for chaudfroid sauce, softened gelatine is added to an ordinary sauce made with roux. Oftentimes, as aspic is used in these dishes, it is more convenient to substitute this in place of gelatine. Being more dilute than solid gelatine the foundation sauce needs be thicker. Use one fourth cup, each, of butter and flour (double the usual quantity) to one cup of brown or white stock, tomato purée or brown stock and tomato purée combined (terra-cotta color results from this latter combination). To this sauce add while hot from half to an equal quantity of aspic. The sauce is ready to apply when it coats a spoon smoothly, covering imperfections of color. When the sauce is of right temperature, set the saucepan containing it in a dish of lukewarm water, reheating the water as it cools.