114. Basic white Chaud-froid sauce
Ingredients::
Basic white Chaud-froid sauce (rec. no. 26): 700g, White dessert wine: 50g, Cream: 150g, Salt: 5g, Meat jelly (rec. no. 11): 200g
Instructions:
Meat jelly (liquid), boiling wine, and salt are added to the hot white sauce. The mixture is boiled until thickened. Cream is added at the end. The finished sauce is strained and used as intended: for coating chicken fillets, poultry dumplings, hard-boiled eggs, fish, etc.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Основен бял сос (рец. № 26) | 700.00 | 700.00 |
| Бяло десертно вино | 50.00 | 50.00 |
| Сметана | 150.00 | 150.00 |
| Salt | 5.00 | 5.00 |
| Месно желе (рец. № 11) | 200.00 | 200.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:6.7 , Fats:46.1, Carbohydrates:58.7, Energy value:2742 kcal
Chemical composition per serving (in grams): Proteins:6.7 , Fats:46.1, Carbohydrates:58.7, Energy value:2742 kcal
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