Coatings For Cold Foods

The two coating sauces used to glaze cold foods are Gelée and Chaud-Froid.

Gelée is a gelatin-thickened consommé. It varnishes foods to keep them from drying out, and it is used as the glue for sticking decorations onto Chaud-Froid.

Chaud-froid is a gelatin-thickened Béchamel or Mayonnaise. It is a kind of white enamel used to paint foods that are to be decorated. Once decorated these Chaud-Froid foods get a coating of Gelée.