Advertisement
337 Chaud-froids
- Difficulty
Complex
Published 1903
Method
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe