From: The Thorough Good Cook

Sauces: 15. Brown Chaudfroid

Three-quarters of a pint of aspic, quarter of a pint of tomato sauce, a few drops of carmine, half a wineglassful of sherry, half an ounce of glaze; reduce to a quarter of the amount, keeping it well skimmed while boiling; then pass it through the tammy, and use when somewhat cool.

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