[73—ORDINARY CHAUD-FROID SAUCE]
Proceed exactly as above, substituting Allemande Sauce for the velouté, and reducing the quantity of cream to one-quarter pint. Observe the same precautions while cooling.
[74—CHAUD-FROID SAUCE, A L’AURORE]
Prepare a white Chaud-Froid (No. [72]). The same may be coloured by the addition of fine red tomato purée—more or less to match the desired shade—or by an infusion of paprika, according to the use for which it is intended. This last product is preferable when not too deep a shade is required.
[75—CHAUD-FROID SAUCE, AU VERT-PRÉ]
Add to the velouté of the white Chaud-Froid sauce, at the same time as the jelly, an infusion prepared thus:—Boil one-quarter pint of white wine, and add to it one pinch of chervil stalks, a similar quantity of tarragon leaves, chives, and parsley leaves. Cover, allow infusion to proceed away from the fire for ten minutes, and strain through linen.
Treat the sauce as explained, and finish with spinach-green (No. [143]). The shade of the sauce must not be too pronounced, but must remain a pale green. The colouring principle must therefore be added with caution and in small quantities, until the correct shade is obtained. Use this sauce for Chaud-froids of fowl, particularly that kind distinguished as “[Printanier].”
[76—LENT CHAUD-FROID SAUCE]
Proceed as for white Chaud-Froid, using the same quantities, and taking note of the following modifications:—
1. Substitute fish velouté for ordinary velouté.