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Chaud

froid - A sauce traditionally made with chicken stock with added gelatin, served cold on cold meat and cold meat-based dishes such as galantine, terrine, several variations

Chaud
Public Domain

Recipes

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Whole Poached Salmon

A magnificent salmon can be poached, glazed, and prepared for the table in a couple of hours, then kept in the refrigerator overnight. If the salmon is too long to fit in your fish poacher, you may cut off the head and tail, although the presentation...
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Chicken Chaud-Froid Salad | Vintage Recipe Cards

Cooking time: few mins. to heat water for aspic. Preparation time: 20 mins. and time for sauce to stand Main utensils: palette knife, pastry brush, wire rack For 4 people you need: 4 portions cooke…...
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Chaud-Froid: A Paradoxical Name from Culinary History

Chaud-froid is a jellied sauce used to decorate serving platters or to coat chicken breasts or other cooked and cooled items (usually poultry)...

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