Aspic and Chaud-Froid

Prerequisites

Before reading this chapter, you should already

• Have read “How to Use This Book,”, and understand the professional recipe format.
• Have read Chapter 6, “Cold Seafood,” and Chapter 7, “Cold Meats,” and know how to prepare these foods for cold service.
• Be proficient at preparing and clarifying stock.
• Be proficient at preparing velouté and demi-glace sauces.

Coating cold foods with aspic and chaud-froid and enhancing their appearance with attractive, artistically designed edible décor are among the most challenging aspects of garde manger work. Stunning aspic and chaud-froid presentations are frequently the focal points of formal buffets, and they are important elements of culinary competitions.