Chaudfroid Sauce

Chaudfroid sauce is based on sauces that are normally served hot (Fr. chaud), and it is used to coat cold (Fr. froid) meats, poultry and fish for the buffet table. To make chaudfroid sauce, the basic sauce (béchamel, velouté or brown) is mixed with aspic so that it sets to a creamy jelly when cold. The sauce adds flavor to food and, more importantly, provides a smooth pale background for decorations of tomato, truffle, hard-boiled egg white, leek or herb leaves. Usually a shiny coating of clear aspic is added to the layer of chaudfroid sauce.