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Chaud-froid Sauce with Spinach Green

Cold chaud-froid sauce from 1914: white sauce and aspic are heated and blended with soaked gelatin, strained, and seasoned with cream, spinach green and meat glaze. Used to coat cold meat and poultry.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 344 (falt i det fri)

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About the dish

Chaud-froid is a cold, jelly-rich sauce that in Erken's time was used to coat cold meat and poultry on platters. Spinach green (green color pressed from spinach) gives the sauce a fresh green tone.

How to make it

  1. 1

    Heat the bases

    Heat the white sauce and the aspic separately, then blend them together.

  2. 2

    Gelatin

    Add the soaked gelatin and let it come to a boil for a couple of seconds while stirring.

  3. 3

    Strain

    Press the sauce through a fine-mesh sieve.

  4. 4

    Finish

    Stir in the cream, spinach green to the desired color, and finally the meat glaze. Use the sauce while it is still liquid to coat cold meat or poultry.

Changes from the original

Measures are given in modern units (deciliter); «plater gelatin» is kept as gelatin sheets. The method has been split into numbered steps; «vannes» in the OCR is interpreted as «heated».

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 344) → 1949 (korrekturlest, s. 380)~49% av teksten endretfjernetlagt til
1/4 l. 4 1. hvit saus II 1 1/2 1½ del. aspic 3 plater gelatin 1 dessertskjefull kjøttsky 2 spiseskefulde spiseskjefulle kremfløte spinatgrønt 1 dessertskefuld kjøtsky spingatgrønt. Den hvite saus og aspicen aspic'en varmes hver for sig, blandes, tilsættes tilsettes den utbløtte gelatin, koker et par sekunder, presses gjennem haarsigt, tilsættes hårsikt, tilsettes fløte, spinatgrønt og tilsidst kjøtskyen. til sist kjøttskyen.

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Frequently asked questions

What is chaud-froid sauce, and what is it used for?
It is a cold, jelly-rich coating sauce. Here it is made from white sauce II and aspic with gelatin, and it is used to glaze cold dishes such as poultry, fish or eggs. It must be cooled until it begins to thicken before you pour it over the food.
Why is spinach green added?
Spinach green is a natural green color pressed out of spinach, and here it is used only to give the sauce an attractive green color – not for flavor.
In what order should the ingredients be mixed?
Heat white sauce II and aspic separately, blend them, add soaked gelatin (3 sheets) and let it boil for a couple of seconds. Strain through a fine sieve, and stir in 2 tablespoons heavy cream, spinach green and finally 1 dessertspoon of meat glaze.
Where does the recipe come from?
From Henriette Schønberg Erken's «Stor kokebok» (1914), page 344.

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