Buffet Froid

Cold Buffet

Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
The summary of this book is contained in this chapter. For the cold buffet is nothing more than a synopsis of the French luncheon and dinner menus. Once you understand the system of French cuisine, you will be able to create many picturesque and novel cold foods through the use of basic recipes found elsewhere in this book.
The skillful cook can take cold cooked foods, incorporate them with cold sauces, and decorate them with fancy food cutouts to create culinary masterpieces for display on a sumptuous board.