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Brown Chaud-Froid Sauce

Classic brown chaud-froid sauce (Erken 1914) for glazing meat on the cold table: 1 l brown stock sauce and 1 dl truffle liquor are reduced with 4 dl meat aspic until the mixture is reduced by a third, seasoned with spices and madeira, strained and stirred cold. Made the day before and gently melted for use; must be thick enough to coat the meat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 343 (falt i det fri)

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About the dish

Chaud-froid ("hot-cold") is one of the grand kitchen's showpiece sauces: a rich, gelatinous sauce cooked hot but used cold to glaze meat, fowl and fish on the cold table. Erken notes that the sauce should be made at least the day before, and that it must be thick enough to coat the meat.

How to make it

  1. 1

    Reduce

    Combine the stock sauce and truffle liquor in a saucepan and set it over the heat to reduce. Add the meat aspic along the way.

  2. 2

    Cook to the right thickness

    Let the sauce cook until it is smooth and reduced by about a third.

  3. 3

    Season

    Season carefully with salt and pepper and add a little madeira.

  4. 4

    Strain and cool

    Strain the sauce and stir it until it is cold.

  5. 5

    Use

    Make the sauce at least the day before use. Then melt it just barely again when it is to be used; it should have a strong flavor and be thick enough to coat the meat that is to be glazed.

Changes from the original

The quantity figures in the OCR are partly damaged; they are interpreted as 1 liter stock sauce, 4 dl meat aspic and 1 dl truffle liquor. Deciliters are used instead of "del.". Spices and madeira are listed without measures, as the original has them ("as caution dictates").

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 343) → 1949 (korrekturlest, s. 379)~44% av teksten endretfjernetlagt til
1 1/2 l. kraftsaus 4 del. kjøtgelé 1 3/4 del. trøffelsaft. kjøttgelé 1/2 dd. trøffelsaus. Sausen og trøffelsaften blandes, sættes settes over ilden varmen til indkokning; innkoking; herunder tilsættes kjøtgeléen. Naar tilsettes kjøttgeléen. Når sausen er jevn — formindsket forminsket med ca. en tredjedel, — tilsættes tilsettes med forsigtighet forsiktighet krydderier og litt madeira. Siles og røres, røres til den er kold. Chaud-froid-sausen bør være tillaget mindst minst dagen før den skal brukes; naar når den skal benyttes, smeltes den litt op. Chaud-froiden maa må ha en kraftig smak og være saa tyk, så tykk, at den dækker dekker det kjøt kjøtt som skal anvendes.

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Frequently asked questions

What is brown chaud-froid sauce used for?
It is a cold, thick brown sauce used to coat (glaze) meat. It must have a strong flavor and be thick enough to coat the meat it is used on.
Which ingredients are needed?
1 liter stock sauce, 4 deciliters meat aspic and 1 deciliter truffle liquor. Plus spices and a little madeira added carefully toward the end.
How much should the sauce be reduced?
The sauce and truffle liquor are reduced while the meat aspic is added, until the sauce is smooth and reduced by about a third. Then it is strained and stirred until cold.
Why must the sauce be made the day before?
The chaud-froid sauce should be prepared at least the day before use, so that it sets. When it is to be used, it is melted a little again.

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