72—White Chaud-Froid Sauce

Boil one pint of velouté in a stewpan, and add three-quarters pint of melted white poultry jelly. Put the stewpan on an open fire, reduce the sauce by a third, stirring constantly the while, and gradually add one-half pint of very fresh cream. When the sauce has reached the desired degree of consistency rub it through a tammy, and stir it frequently while it cools, for fear of a skin forming on its surface, for if this happened it would have to be strained again. When dishing up, this sauce should be cold, so that it may properly coat immersed solids and yet be liquid enough to admit of the latter being easily steeped into it.