Aspic and Chaud-Froid Work

There is almost no limit to the types of cold foods that may be coated with aspic or chaud-froid. In general, foods that are naturally colorful and attractive are coated with aspic only. For example, the bright pink flesh of a cold poached salmon is typically glazed with clear seafood aspic, while a pale-colored striped bass is usually masked with white seafood chaud-froid.

Both large and small cold food items are coated with aspic and chaud-froid. A large, whole roasted turkey breast or baked ham may be coated with chaud-froid.