Chaud-froid sauce, a l'aurore (Sauce chaud-froid à l'aurore) from The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine: The Classic Work by the Master Chef Auguste Escoffier Featuring 2,973 Recipes (page 36) by Auguste Escoffier

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Chicken aspic (Gelée de volaille)" called for in this recipe requires 6 hours to prepare. Can substitute cooked chicken carcass cooked whole chicken. Uses the book's "White veal stock and poultry stock (Fonds de veau blanc et de volaille)" and "Ordinary or white consomme (Fonds blancs ordinaires)".

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