Chaud-froid green sauce
Instructions
The doses are for 50 cl of salsa.
Melt the gelatin tablet in 25 cl of cold soup, then put on the heat and boil for a few minutes.
Let cool to room temperature, turning occasionally.
Melt the butter in a saucepan, add the flour and stir carefully.
Remove from heat and add, little by little, the remaining cold broth, stirring vigorously with a wooden spatula.
Put the saucepan on the heat and simmer for 30 minutes, giving every now and then a spatula.
Lower the heat to low and add the gelatin, stirring vigorously; Add the cream and, stirring vigorously, bring to the boil, then turn off the heat.
When cooked add 1/2 glass of white wine, which will be left in the merger, for at least an hour, parsley, chives, tarragon and Chervil, watercress, all finely chopped.
Filtered well the wine through a muslin before you add them to the sauce.
Let cool, stirring often to prevent them form a film on the surface.
Ingredients and dosing for 4 persons
- 40 g of butter
- 30 g of flour
- 15 cl of cream
- 1 tablet of instant gelatin (dose for 25 cl)
- 100 cl of clarified meat broth
- 1/2 cup of white wine
- Parsley
- Chives
- Chervil
- Tarragon
- Watercress