White chaud-froid sauce (Erken 1914): a roux of 60 g butter and 60 g flour is thinned with 1¼ l veal stock, seasoned and simmered 1½ hours. Per ½ liter of sauce, 2½ dl cream and 3 dl chicken aspic are added, the sauce is strained through a fine sieve and stirred cold. Used to glaze poultry, veal and fish.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 343 (falt i det fri)
The white chaud-froid sauce is the basis for the pale glazing sauces for poultry, veal and fish on the cold buffet. The long simmer of an hour and a half gives a completely smooth, glossy sauce without any taste of flour, and the chicken aspic ensures that the sauce sets on the food.
Make the roux
Stir butter and flour together in a pot.
Thin with stock
Thin little by little with the veal stock, season with salt and pepper and whisk the sauce well.
Simmer
Let the sauce simmer for 1½ hours, so it becomes completely smooth and without any taste of flour.
Add cream and aspic
To ½ liter of this sauce, add 2½ dl cream and 3 dl chicken aspic.
Strain and cool
Press the sauce through a hair sieve (fine sieve) and stir it until it is cold and ready to glaze with.
"del." is written as deciliter. Otherwise the measurements and method are kept as is. Note that the cream and aspic are reckoned per ½ liter of finished base sauce, as the original states.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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