115. Brown Chaud-froid sauce
Ingredients::
Basic dark Chaud-froid sauce (rec. no. 43, 44): 700g, Mushrooms: 55g, Meat jelly (rec. no. 11): 250g, Madara wine: 50g, Salt: 5g
Instructions:
Cleaned and sliced mushrooms are boiled in a little water. The strained mushroom broth is added to the basic dark sauce. The mixture is simmered for 20–25 minutes, skimming the foam. Towards the end, meat jelly, wine, and salt are added. The finished sauce is strained through a fine sieve or damp cloth and used for tournedos, medallions, meat and game mousses, galantines, etc.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Основен тъмен сос (рец. № 43, 44) | 700.00 | 700.00 |
| Гъби | 55.00 | 51.00 |
| Месно желе (рец. №11) | 250.00 | 250.00 |
| Вино Мадара | 50.00 | 50.00 |
| Salt | 5.00 | 5.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:6.9 , Fats:42.7, Carbohydrates:36.5, Energy value:2403 kcal
Chemical composition per serving (in grams): Proteins:6.9 , Fats:42.7, Carbohydrates:36.5, Energy value:2403 kcal
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