Talk:Chaud-froid

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Revision as of 17:39, 7 July 2010 by imported>Peter Schmitt (→‎Not the sauce - the dish: new section)
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 Definition:  Cold sauce of jellied stock with cream added to make it white and used to decorate elegant French dishes. [d] [e]
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 Talk Archive:  none  English language variant:  American English

Not the sauce - the dish

According to the Larousse gastronomique, the chaud-froid is not the sauce (which may also be brown), but the complete dish with meat ("prepared hot, but served cold") decorated with the sauce. --Peter Schmitt 22:39, 7 July 2010 (UTC)

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