Chaudfroid sauce

Ducks coated with chaudfruit sauce - galantine ( galantine de canard )

Chaudfroidsauce (from French sauce chaud-froid , for example "hot and cold sauce"), also cover or broth sauce , is a sauce of the classic French cuisine bound with meat jelly or gelatine , which is used to coat cold dishes. Due to the gelatine, the hot sauce solidifies when it is cooled. She is z. B. used for chaudfroids , galantines and other starters.

Classic variants are:

• White Chaudfroid Sauce ( chaud-froid blanche ): cooked down white basic sauce (velvet sauce) of veal , poultry or fish with cream and jelly. It can be modified with sherry , Madeira and truffles and other things.
• Blonde chaudfroid sauce ( chaud-froid blonde ): white chaudfroid sauce with a little veal jus or meat extract
• Tomato chaudfroid sauce ( chaud-froid tomatée ): white chaudfroid sauce with tomato puree or tomato paste
• Green chaudfroid sauce ( chaud-froid verte ): white chaudfroid sauce with finely chopped herbs , colored with a spinach mat
• Pink Chaudfroidsauce ( chaud-froid rosé white Chaudfroidsauce with:) crab butter pitched
• Brown Chaudfroid Sauce ( chaud-froid brune ): boiled down power sauce (demiglace) with jelly and Madeira , also with truffle stock: For game dishes with a power sauce made from game stock

See also

• White deck sauce , " Sauce Villeroy "