337 Chaud-froids

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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The items requiring to be coated with Sauce Chaud-froid are usually cut into neatly shaped portions but whole items can also be coated in the same manner; in this case, however, the whole item would be given a particular name.

If the Chaud-froid is composed of portions which have been cut from a large piece they are dipped in the sauce and laid on wire racks. When the sauce is cold the items are decorated, glazed with jelly and trimmed of any excess sauce before being arranged on the dish. When preparing a whole item it is coated in one operation with Sauce Chaud-froid which is cold but still liquid; it is then decorated and glazed with jelly. Individual portions of Chaud-froid can be arranged on a base made from bread, rice or semolina; or as a border, the centre of which is filled with a centrepiece made from bread, rice or semolina. They may also be arranged in a timbale or a deep silver, glass or porcelain dish.

According to requirements the arrangement of whole items may be done on bases or on a dish set in a block of carved ice. Poultry and game for Chaud-froids should be cut into neat even pieces and the skin removed. The drumsticks and winglets should not be utilized but reserved for other uses. The additional items used in the preparation of portioned Chaud-froids are mushrooms, cockscombs and kidneys coated with sauce, and truffles which are simply glazed with jelly.