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.}} | |||
'''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. | ||
Revision as of 13:43, 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.