Chaud/Froid Sauce


This glaze can be used over cold chicken breasts, cooked cooled ham, etc. Offers a beautiful presentation that can be done ahead of time  This recipe serves


  • 2 envelopes unflavoured gelatine
  • 3 1/2 cups chicken broth and white wine mix ( 3 wine to 5 broth ratio)
  • 1 cup cream Cream, fluid, heavy whipping
  • cucumber slices, pitted black olives, chives, capers, carrots etc.


Step 1

In A small pan, sprinkle gelatine over 1/2 cup of broth; let stand for 5mins. to soften; add 3 cups broth. heat, stirring to dissolve gelatine. In medium bowl, combine only 1 1/2 cup gelatine mixture and the cream reserving the remainder for later. Set bowl in large bowl of ice water; let stand 15 mins, until chilled and the consistency of beaten egg whites; stir occassionally. Remove from ice water and spoon over.


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