BROWN CHAUD-FROID SAUCE (For various meats)

BROWN CHAUD-FROID SAUCE (For various meats)

To make 5 dl sauce, put 3.5 dl demi-glace glaze and 2 dl light brown gelatinous stock into a thick-bottomed saut pan. Reduce by a good third over a high heat, stirring with a spatula and gradually adding 4 dl aspic. Test the consistency by pouring a little sauce onto a chilled surface if it is not thick enough, add several tablespoons of aspic and reduce again. Remove from the heat, add 2 tablespoons Madeira or any other dessert wine; strain through muslin. Stir the sauce until completely cooked.

THE FOLLOWING VARIATIONS MAY BE USED

▪ WITH GAME EXTRACT

Prepare a game fumet with the carcasses and trimmings of the game used; replace the light brown stock with 1 dl game fumet and flavour the sauce with Madeira or any other dessert wine.

▪ À La Nioise 

Add 3-4 anchovy fillets, completely desalted, reduced to a pure, and sieved, then strain the sauce and add 1 tablespoon coarsely shredded tarragon leaves. 

▪ À lORANGE (For ducks and ducklings)

Prepare a duck fumet with the carcasses and giblets of the poultry and use it in place of the light brown stock; reduce the CHAUD-FROID SAUCE more than usual so that adding orange juice does not make it too weak; blend the juice of 1 orange with the sauce, strain through muslin, add 2 tablespoons orange zest cut into fine strips, blanched, cooled, and drained.