Sauce: Chaud-froid blanche

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Ingredients

- 33.814 fl oz (1000 mL) prepared suprême sauce, thick and reduced
- 0.494-0.564 oz (14-16 g) sheet gelatin, 200 Bloom
- Very cold water, enough to soak the gelatin

Instructions

1. Soak the gelatin sheets in plenty of very cold water, then squeeze them out. Stir them into the hot suprême sauce until dissolved.
2. Cool while stirring frequently with a spatula. Stop when the sauce feels cool but remains fluid, syrupy and slightly trembling; do not let it set in the pan.
3. Put fully cooked, refrigerator-cold poultry pieces on a rack and pour the sauce over them. Repeat coating as needed for opacity.

This is a cold coating sauce, not a hot table sauce. Refrigerate coated poultry promptly. The modern source permits suprême instead of plain velouté and uses measured sheet gelatin rather than prepared aspic. US quantities are rounded equivalents of unchanged metric amounts.

Yield: About 33.814 fl oz (1000 mL)

Source: Adapted from Bloc-Notes Culinaire, Sauce Chaud-Froid de volaille, modern gelatin-sheet method.
https://www.bloc-notes-culinaire.com/2016/10/sauce-chaud-froid-volaille.html