What is chaud-froid sauce?

It is a cold, set sauce used to coat cold dishes – for example poultry, fish or meat – giving them a smooth, covering surface. This variant is a white chaud-froid that is colored.

How does the sauce get its color?

Following Schønberg Erken's instructions, the white chaud-froid sauce is colored with tomato purée or paprika. Stir the color into the finished, still-liquid sauce, so it becomes evenly pink/reddish.

Why does the recipe say only 5 minutes?

Because the work here consists only of stirring tomato purée or paprika into an already finished white chaud-froid sauce. The base sauce must be made in advance, and the sauce also needs time to cool and set before it is used.

Where does the recipe come from?

From Henriette Schønberg Erken's «Stor kokebok» from 1914, page 343, in the section on cold sauces.

Chaud-froid Sauce with Tomatoes

Name: Chaud-froid Sauce with Tomatoes
Prep time: 5 min
Total time: 5 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: white chaud-froid sauce (see separate recipe); tomato purée or paprika powder (to the desired color)

Variant from Erken 1914: white chaud-froid sauce colored with tomato purée or paprika and used as a pink glazing sauce on the cold table.

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

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About the dish

A small variant in Erken's sauce chapter: the white chaud-froid sauce is colored pink with tomato purée or paprika to add color to the presentation. Such color variants belonged to the decorated cold table, where glazed fish and poultry dishes were meant to stand apart from one another.

How to make it

1
Color the sauce
Stir tomato purée or paprika into the finished white chaud-froid sauce until it has the desired color.
2
Use
Stir the sauce until it is cold and use it to glaze meat, poultry or fish.

Changes from the original

No conversion needed; the amount of tomato purée is not given in the original and is therefore stated as «to the desired color».

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 343) → 1949 (korrekturlest, s. 379)Ingen tekstforskjellfjernetlagt til

Hvit chaud-froid-saus farves med tomatpuré eller paprika.

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Frequently asked questions

What is chaud-froid sauce?: It is a cold, set sauce used to coat cold dishes – for example poultry, fish or meat – giving them a smooth, covering surface. This variant is a white chaud-froid that is colored.
How does the sauce get its color?: Following Schønberg Erken's instructions, the white chaud-froid sauce is colored with tomato purée or paprika. Stir the color into the finished, still-liquid sauce, so it becomes evenly pink/reddish.
Why does the recipe say only 5 minutes?: Because the work here consists only of stirring tomato purée or paprika into an already finished white chaud-froid sauce. The base sauce must be made in advance, and the sauce also needs time to cool and set before it is used.
Where does the recipe come from?: From Henriette Schønberg Erken's «Stor kokebok» from 1914, page 343, in the section on cold sauces.

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