Varieties of the chaud-froid sauce: for fish (Diverses sauces chaud-froid 3) 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 26) 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

    Can substitute tomato purée for tomatoes, pressed caviar for caviar, and white Bordeaux wine or white Burgundy wine for dry Champagne wine. Uses the book's "Mirepoix" and "White fish stock (Fumet blanc de poisson)".

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