Chaud-froid: Difference between revisions
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{{Image|010 Ready to Serve, with Extra Gelee Chopped and Scattered.jpg|right|150px|Chicken breasts in chaud-froid, decorated with tarragon and an extra layer of chicken aspic.}} | {{Image|010 Ready to Serve, with Extra Gelee Chopped and Scattered.jpg|right|150px|Chicken breasts in chaud-froid, decorated with tarragon and an extra layer of chicken aspic.}} | ||
'''Chaud-froid''' (literally "'''hot-cold'''" in French) is a jellied white sauce used to decorate and flavor elegant, and sometimes very elaborate, French dishes such as cold chicken breasts or entire cold chickens. | '''Chaud-froid''' (literally "'''hot-cold'''" in French) is a jellied white sauce used to decorate and flavor elegant, and sometimes very elaborate, French dishes such as cold chicken breasts or entire cold chickens. The classical preparation of it, as elaborated by 19th-century chefs such as [[Georges Auguste Escoffier]] for such dishes as Suprême de volaille Jeannette, began with a white [[velouté]] sauce, to which was added cream, for the color, and very thick jellied [[aspic]], for the thickening. Strained and seasoned, frequently with [[tarragon]], it would then be applied in one smooth layer after another onto cold dishes such as eggs and chicken until the final dish was smooth, white, and glossy. Sliced black [[truffle]]s or other ingredients could be used to decorate the final dish. As a final embellishment, another smooth layer of tarragon-flavored jellied aspic might then be spread over the underlying chaud-froid. | ||
Revision as of 15:18, 7 July 2010
Chaud-froid (literally "hot-cold" in French) is a jellied white sauce used to decorate and flavor elegant, and sometimes very elaborate, French dishes such as cold chicken breasts or entire cold chickens. The classical preparation of it, as elaborated by 19th-century chefs such as Georges Auguste Escoffier for such dishes as Suprême de volaille Jeannette, began with a white velouté sauce, to which was added cream, for the color, and very thick jellied aspic, for the thickening. Strained and seasoned, frequently with tarragon, it would then be applied in one smooth layer after another onto cold dishes such as eggs and chicken until the final dish was smooth, white, and glossy. Sliced black truffles or other ingredients could be used to decorate the final dish. As a final embellishment, another smooth layer of tarragon-flavored jellied aspic might then be spread over the underlying chaud-froid.