Add spinach puree to white Chaudfroid mixture till desired
colour is obtained.
Used of Chaudfroid sauces.
White: joints of chicken or rabbit, cutlets, white
fish, eggs, galantine of chicken.
Brown: cutlets, joints of game, galantines of game,
fillets of beef.
Tomato: cutlets, game, eggs, fish.
Green: cutlets, fish, eggs.
