Talk:Chaud-froid

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Revision as of 19:15, 7 July 2010 by imported>Peter Schmitt (→‎Not the sauce - the dish: mistaken use in English, it seems)
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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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 Workgroup category:  Food Science [Editors asked to check categories]
 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)

Which edition do you have, and in which language? Does it speak of "chaud-froid" or of "sauce chaud-froid"? I glanced at my own 1961 English edition but didn't study it carefully. I'll take another look.... Hayford Peirce 23:36, 7 July 2010 (UTC)
French, 1984. It seems that it has changed its meaning in English. My Collins defines it as "...jellied sauce". --Peter Schmitt 00:15, 8 July 2010 (UTC)
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