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.

2. Substitute white fish jelly for poultry jelly.

Remarks.—I have adopted the use of this ordinary Chaud-Froid sauce for the glazing of fillets and escalopes of fish and Shell-fish, instead of cleared Mayonnaise, formerly used, which had certain inconveniences—not the least being the oozing away of the oil under the shrinkage of the gelatine. This difficulty does not obtain in the ordinary Chaud-Froid, the definite and pronounced flavour of which is better than that of the cleared Mayonnaise.