Chapter III · The Small Compound Sauces · No. 73
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 73, p. 36. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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