Chaudfroid sauce

Chaudfroid sauce, also spelled as chaud-froid sauce,[1] is a culinary sauce that can be prepared using a reduction of boiled meat carcasses and other ingredients. Simpler preparations of the sauce omit the use of meat, and some use sauces such as espagnole, allemande or velouté as a base. Chaudfroid sauce is typically served cold, atop cold meats and cold meat-based dishes such as galantine and terrine.

Chaudfroid sauce
Chaudfroid of turkey (top), salmon and ham
TypeSauce
Created byLouis-Alexandre Berthier
Serving temperatureCold
Main ingredientsBoiled meat carcasses

Etymology

The term "chaud froid" means "hot-cold" in French.[1][2] The sauce's name is based upon the sauce being prepared hot, but served cold.[1][2]

History

It has been suggested that chaudfroid sauce was invented by Louis-Alexandre Berthier (20 November 1753 – 1 June 1815) of France, during Berthier's time under Napoleon.[3]

Overview

Chaudfroid sauce is a culinary sauce or gravy that can be prepared as a meat-based sauce by boiling the carcasses or bones of game meats or other meats such as poultry with herbs and spices.[3][4][5][6] Vegetables such as onion and carrot have also been used.[7] After cooking, the reduced sauce mixture is strained and gelatin is then added to provide viscosity.[4] Chaudfroid sauce is used for several meats and meat-based dishes that are served cold, including meats such as fish, poultry, rabbit, venison, partridge, pheasant, duck and hard-boiled eggs, in which the cold sauce is used to coat the cold meat.[4][8][9] Chaudfroid sauce has also been used as a topping for cold galantine, terrine and sweetbread dishes.[1][10] The sauce serves to add flavor to meats and dishes and to decorate them.[11] Chaudfroid sauce can provide the appearance of smoothness to meats, and such dishes are sometimes garnished with parsley or watercress atop the sauce.[12]

Simpler preparations

Chaudfroid sauce can be prepared using a pre-made fumet (reduced stock) from meats and game meats, along with ingredients such as demi glace, liquid essence of truffles, and Port or Madeira wine, which is cooked and reduced to a sauce consistency.[5]

Some simpler preparations of chaudfroid sauce omit the use of meat, and these can be prepared as a brown sauce, a white sauce and as a red sauce using tomato purée.[10][13][14][15][16] A simpler preparation of chaudfroid sauce without the use of meat can be made by using espagnole sauce, adding ingredients such as aspic jelly, gelatin, cream and sherry to it, and cooking the mixture.[15] Another simpler preparation technique that lacks meat involves the use of allemande sauce or velouté sauce and other ingredients.[13][16]

A sweet version of chaudfroid sauce is also prepared without meat, using cream or milk, sugar, gelatin and various ingredients such as kirsch, vanilla, rum or fruit pulp.[17] The sweet sauce can be used to coat foods such as apples, pears, apricots and peaches.[17]

Mayonnaise chaudfroid, also referred to as mayonnaise collée, is a simple version of the sauce prepared using mayonnaise and aspic jelly.[1][2]

See also

References
  1. Gisslen, W.; Griffin, M.E.; Bleu, Le Cordon (2006). Professional Cooking for Canadian Chefs. John Wiley & Sons. pp. 850–852. ISBN 978-0-471-66377-5. Retrieved June 15, 2017.
  2. Meyer, A. (2012). The Working Garde Manger. CRC Press. p. 436. ISBN 978-1-4665-9242-1. Retrieved June 15, 2017.
  3. Garlough, R.B.; Campbell, A. (2012). Modern Garde Manger: A Global Perspective. Cengage Learning. pp. 704–705. ISBN 978-1-133-71511-5. Retrieved June 15, 2017.
  4. Whitehead, J. (1889). The Steward's Handbook and Guide to Party Catering. The Steward's Handbook and Guide to Party Catering. J. Anderson & Company, printers. p. 273. Retrieved June 15, 2017.
  5. Escoffier, G.A. A Guide to Modern Cookery -. pp. pt23–24. ISBN 978-1-4465-4597-3. Retrieved June 15, 2017.
  6. Fellows, C. (1904). The Culinary Handbook. Hotel Monthly. p. 157. Retrieved June 1, 2017.
  7. Raskin, X. (1922). The French Chef in Private American Families: A Book of Recipes. Rand McNally. p. 59. Retrieved June 15, 2017.
  8. Senn, C.H. (1908). The Menu Book. Food & Cookery Publishing Agency. p. 223. Retrieved June 15, 2017.
  9. Ranhofer, C. (1916). The Epicurean: A Complete Treatise of Analytical and Practical Studies on the Culinary Art. R. Ranhofer. p. 743. Retrieved June 15, 2017.
  10. The Malone Cook Book. Woman's aid society of the First Congregational church. 1917. p. 90. Retrieved June 15, 2017.
  11. "Aspic". Encyclopedia Britannica. June 15, 2017. Retrieved June 15, 2017.
  12. Hill, J.M.K. (1911). The Book of Entrées: Including Casserole and Planked Dishes. Little, Brown. p. 265. Retrieved June 15, 2017.
  13. Mallock, M.M. (1900). The Economics of Modern Cookery: Or, A Younger Son's Cookery Book. Macmillan. p. 270. Retrieved June 15, 2017.
  14. Grand Diplôme Cooking Course. Danbury Press. 1972. pp. 95–97. Retrieved June 15, 2017.
  15. Whitling, L. (1908). The complete cook. Methuen & Co. p. 291. Retrieved June 15, 2017.
  16. Escoffier, A. (1941). The Escoffier Cook Book: A Guide to the Fine Art of Cookery. International Cookbook Series. Crown. pp. 35–36. ISBN 978-0-517-50662-2. Retrieved June 15, 2017.
  17. Senn, C. (2008). The Book of Sauces. Cooking in America. Applewood Books. p. 107. ISBN 978-1-4290-1254-6. Retrieved June 15, 2017.
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