Chaudfroid (Pink) from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put a quarter of a pint of Suprème or Veloute sauce info a stewpan with a quarter of a pint of cream and three quarters of a pint of aspic jelly, a tablespoonful of tarragon vinegar, and enough...
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Cooking tools:
- Saucepan
- Stove
- Whisk
- Measuring cup
- Spoon
Ingredients
- pale salmon
- carmine
- tarragon vinegar
- aspic jelly
- cream
- veloute sauce
- suprème
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