A 1987 newpaper article describes a restaurant dish I would like to recreate for my sister as "Chaud et Froid (showd-fwah or "hot-cold," an open face grilled sandwich of turkey breast and bacon topped with cheese sauce)".
That desciption is generally the same as the "Kentucky Hot Brown". However the Chaud-Froid sauce described in the Joy Of Cooking differs from the mornay in Bobby Flay's Hot Brown through the addition of gelatin. Since I have only the description of the Chaud et Froid and not the recipe, how do I gauge the importance of the gelatin aspect in the sauce? How and how much gelatin would I add to a bechamel to create Chaud-Froid sauce? What difference in texture and taste would be expected?
Thanks again
That desciption is generally the same as the "Kentucky Hot Brown". However the Chaud-Froid sauce described in the Joy Of Cooking differs from the mornay in Bobby Flay's Hot Brown through the addition of gelatin. Since I have only the description of the Chaud et Froid and not the recipe, how do I gauge the importance of the gelatin aspect in the sauce? How and how much gelatin would I add to a bechamel to create Chaud-Froid sauce? What difference in texture and taste would be expected?
Thanks again