My family usually has turkey and ham for both Thanksgiving and
Christmas
Pretty standard all-American fare.
Canadian too! We're doing that next weekend. This is also standard
Easter fare at our place, rather than a lamb roast.
Okay, Pan-American.
Title: Brown Chaud-Froid
Categories: Beef, Sauces, Glazes, Wine
Servings: 4
Glace de Viande
Aspic jelly
Tomato Sauce
Madeira or sherry
A brown chaud-froid is made by melting equal parts of glace de
viande and aspic jelly and combining the mixture with an equal part
of tomato sauce. Generally, brown chaud-froid is flavored with
Madeira or sherry wine and is used to coat roast meats such as beef,
pork, turkey, and chicken.
I thought there was something odd about this so
looked it up. Brown chaud-froid doesn't have tomato -
it's demiglace made with aspic, truffle essence and/or
game essences/jellies, and Madeira (which should be
reduced first, of course). The chaud-froid described
above is "chaud-froid tomatee").
From: Https://Www.Coborns.Com/
Odd place for such a recipe.
Statler & Waldorf
categories: booze
servings: 1
1 2/3 oz Cognac
1 ts Amer Picon
1 ts Gunpowder Rum, Smoke 'n Oakum's
1 ts Maraschino Liqueur
1 ts B˙n˙dictine
1 twist Orange peel
Stir, strain, coupe, twist.
kindredcocktails.com
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