35—Varieties of the Chaud-froid Sauce

For Ducks.—Prepare the sauce as above, adding to it (for the prescribed quantity) one-half pint of duck fumet obtained from the carcases and remains of roast duckling, and finish it, away from the fire, with the juice of four oranges and a heaped tablespoonful of orange rind, cut finely, Julienne-fashion, and scalded for five minutes.

For Feathered Game.—Treat the Chaud-Froid sauce as indicated in No. 34, Brown Chaud-froid Sauce, adding one-half pint of the fumet of the game constituting the dish in order to lend it that game’s characteristic taste. Observe the same precaution for the cooling.

For Fish.—Proceed as in No. 34, Brown Chaud-froid Sauce, but (1) substitute the Espagnole of fish for the half glaze; (2) intensify the first Espagnole with one-half pint of very clear fish essence; (3) use Lenten jelly instead of meat jelly.

Remarks upon the Use of Chaud-Froid Sauces.—The chaud-froid sauce may be prepared beforehand, and when it is wanted it need only be gently melted without heating it too much. It ought simply to be made sufficiently liquid to give a good coating to substances immersed in it.